Eggplant Dip

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This is one of my favorite things to make when I am having friends over for appetizers, wine and drinks.  Calling it a “dip” doesn’t really feel right to me. It is more like a panzanella/bruschetta.  The vegetables are very chunky, warm and full of flavor. It is so easy….. but so delicious. I have NEVER served this without someone asking for the recipe.

This recipe originally came from Southern Living magazine, November 1996 Issue.




  • 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




  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 or Pita Chips.


As always, I love to hear feedback. Let me know what you think of one of my favorite recipes.

American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

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