Eggplant Dip

Recipe from


Ingredients

3 cups peeled, cubed eggplant
1 medium onion, chopped
1 cup sliced fresh mushrooms
1/3 cup chopped green bell pepper
2 to 3 garlic cloves, pressed
1/3 cup olive oil
1 (6-ounce) can tomato paste
1 (5 3/4-ounce) jar chopped green olives
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/4 teaspoon hot sauce

Preparation

Sauté first 5 ingredients in oil in a large skillet 10 minutes or until tender. Stir in tomato paste and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 40 minutes or to desired thickness. Serve with French bread slices.

Note:

November 1996