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
- 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.