Spicy Spanish Eggplant (Aubergine) Dip

A wonderful topping for toates baguette slices. From cooking light and my only change when preparing is to omit the roasted red bell peppers (1/2 cup chopped if you would like to add them)

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 2 (1 lb)  eggplants
• 1⁄4 cup tomato paste
• 2  tablespoons red wine vinegar
• 1  tablespoon  balsamic vinegar
• 1  teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  ground red pepper
• 2  tablespoons extra virgin olive oil
• 1  cup onion, chopped finely
• 2  garlic cloves, minced
• 4  anchovy fillets, canned chopped (about 1/3 ounce)
• 2  tablespoons fresh flat-leaf parsley, finely chopped

Directions

1. Preheat oven to 450°.
2. Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
3. Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
4. Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
5. Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
6. Makes 12 1/2 servings.