Spicy Spanish Eggplant Dip

Ingredients

• 2 medium eggplants (about 1 pound each)
• 1/4 cup tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon Hungarian sweet paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons extravirgin olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 cup chopped bottled roasted red bell peppers
• 4 canned anchovy fillets, chopped (about 1/3 ounce)
• 2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 450°.
2. Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake for 45 minutes or until blackened, turning frequently. Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutes; chop.
3. Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
4. Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic; cook 6 minutes or until tender, stirring occasionally. Stir in eggplant, tomato paste mixture, bell peppers, and anchovies; cook 10 minutes. Remove from heat; stir in parsley. Spoon mixture into a medium bowl. Cover and chill.