Eggplant (Aubergine) Dip
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
3 cups
ingredients
- 3 cups cubed eggplants
- 1 medium onion, chopped
- 1⁄3 cup finely chopped sweet red pepper
- 1 (4 1/2 ounce) jar sliced mushrooms, drained
- 4 garlic cloves, minced
- 1⁄3 cup olive oil or 1/3 cup vegetable oil
- 1 (6 ounce) jar stuffed olives, drained and chopped
- 1 (6 ounce) can tomato paste
- 2 tablespoons red wine vinegar
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 1⁄2 teaspoon dried oregano
- hot pepper sauce
- pita bread, wedges or tortilla chips
directions
- In a large skillet, combine the eggplant, onion, red pepper, mushrooms, garlic and oil. Cover and cook over medium heat for 10 minutes or until tender. Stir in the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or tortilla chips.
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