 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A different tasty kind of dip. 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:
1. 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.
|
|