SICILIAN EGGPLANT DIP
Serve this zesty Mediterranean dip in a bowl surrounded by baguette toasts, or heap it atop a bed of colorful kale.
Ingredients
- 1 medium eggplant 1 lb.
- 2 Tbsp. olive oil
- 1 medium onion chopped (½ cup)
- 1 14½- oz. can stewed tomatoes
- ¼ cup dry red wine
- 2 Tbsp. red wine vinegar
- 2 Tbsp. capers drained
- ⅛ tsp. salt
- ⅓. tsp. cracked black pepper
- 1 loaf French bread baguette
- Olive oil
- Fresh thyme optional
Instructions
- Peel eggplant, if desired, and cut into ¼-inch cubes. (You should have about 5 cups.) In a large skillet heat olive oil; add eggplant and onion Cook, uncovered, over medium high heat about 10 minutes or until
- tender, stirring occasionally. Stir in tomatoes, red wine, vinegar, capers salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until liquid is evaporated. Cool slightly; cover and chill.
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