Eggplant Dip

Posted 06/22/09 by ChefSnowball
Rating:	Not yet rated
Views:	71
Venues:	Produce & All Things Green Spices & Herbs
Categories:	Basil Oregano Paprika Parsley Pepper Vegetables
Sub Categories:	Eggplant Garlic Onion Family Peppers Tomatoes
Keywords:	dip, vegetarian, appetizer, eggplant, basil, rosemary
Servings:	Makes 6 cups

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 large eggplant, unpeeled, cut into 2" cubes
1 green bell pepper, seeded, ribs removed, and julienned
2 cups chopped tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup water

Preparation:

In a large skillet, heat oil over medium heat. Add onion; sauté for 2 minutes. Add garlic. Sauté 1 minute. Add eggplant and green pepper. Sauté 10 minutes. Stir occasionally.

Add tomatoes, parsley, salt, pepper, paprika, rosemary, oregano, and basil. Stir to combine. Add water and cook, uncovered, for 30 minutes. Stir often. Remove from heat, place in container of food processor or blender, and pulse until dip is desired texture. Return to skillet and cook, covered, for 30 minutes more. Stir occasionally.

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