Preheat oven to 400° F. Cut the eggplant, bell pepper and onion into 1 - inch cubes. Toss them in a large bowl with garlic, olive oil, cayenne salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 0r 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add chopped parsley. Garnish with extra parsley. Enjoy with pita chips and a glass of wine. Bon Appetit.