Eggplant Dip (version VI)

(2 votes)

1/4 cup olive oil
2 cloves garlic, chopped
1 onion, chopped
1 can (14 1/2 ounces) chopped tomatoes
1 tablespoon ground cumin
1 large eggplant

Heat oil in non-stick skillet. Quick sauté garlic (30 sec) then add onion and cook 1 minute. Add everything else. Cook 30-40 minutes until eggplant is very soft. Add water if needed for consistency.

Makes 6 to 8 servings.


Comments:

Unclear as to how eggplant should be handled...pierced, sliced(thickly or thinly), pre-salted, cubed.
Lenora Lowe, Pacific Palisades,CA


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