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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From 1,000 Vegetarian Recipes, by Carol Gelles Ingredients:
2 tablespoons olive oil |
1/2 cup chopped onion |
1/3 cup chopped green bell pepper |
1 -2 garlic clove, minced |
2 cups diced eggplants |
1/2 cup diced zucchini |
1/3 cup water |
2 tablespoons tomato paste |
1 tablespoon dry vermouth |
1/4 cup lightly packed fresh parsley sprig |
2 teaspoons capers |
1 teaspoon red wine vinegar |
salt, to taste |
Directions:
1. In a big skillet, heat the oil over med-high heat; add in onions, bell peppers, and garlic; cook/stir until softened, about 3 minutes.
2. Add in eggplant; cook/stir until softened, about 4 minutes.
3. Add in zucchini, water, tomato paste, and vermouth; cook 5 minutes or until liquid has evaporated.
4. Place eggplant mixture, parsley, capers, vinegar, and salt in a food processor container fitted with steel blade; cover and process until pureed.
5. Cool to room temperature.
6. *Note-the spread is thick and benefits from adding an extra tablespoon or two of olive oil, if you don't mind adding the extra fat and calories.
7. Spread on pumpernickel party rounds.
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