Eggplant Dip (version XI)

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 large eggplant, unpeeled, cut into 1/2-inch 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

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

Add the tomatoes, parsley, salt, pepper, paprika, rosemary, oregano, and basil. Stir to combine. Add the water and cook, uncovered, for 30 minutes. Stir often.

Remove from heat, place in the container of a food processor or blender, and pulse until dip is the desired texture.

Return to skillet and cook, covered, for 30 minutes more. Stir occasionally.



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