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Eggplant Dip

Yield 4 cups

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

How to Make It

  1. 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.