SICILIAN EGGPLANT DIP
Serve this zesty Mediterranean dip in a bowl surrounded by baguette toasts, or heap it atop a bed of colorful kale.
- 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
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.