Eggplant Dip

1 pound eggplant
1/3 cup golden raisins, chopped
2 tbsp water
2 tbsp chopped fresh basil
2 tsp fresh lemon juice
1 tsp olive oil
1/4 tsp black pepper
1/8 tsp salt
1 garlic clove, minced
4 (6-inch) pitas
1/2 cup shredded part-skim Mozzarella cheese
3 tbsp grated Parmesan cheese

Preheat oven to 425 degrees. Pierce eggplant several times with a fork, and wrap in foil. Place eggplant on a baking sheet, and bake at 425 degrees for 1 hour. Cool slightly. Peel, seed, and mash eggplant with a potato masher.
Combine raisins and water in a small bowl. Cover with plastic wrap; vent. Microwave at high 30 seconds. Let stand, covered, 10 minutes; drain. Add raisins, basil, and next 5 ingredients (basil through garlic) to eggplant.
Preheat broiler. Sprinkle pitas with cheeses, and broil for 2 minutes or until cheese melts. Cut each pita into 6 wedges, and serve with eggplant dip.