EGGPLANT DIP

Eggplant Dip image

Garlic and a host of herbs pleasantly season this savory spread. It's a "must" on my holiday menu because I can make it in advance.-Linda Roberson, Collierville, Tennessee

Provided by Taste of Home

Time 40m

Yield 3 cups.

Number Of Ingredients 14

Ingredients

3 cups cubed eggplant
1 medium onion, chopped
1/3 cup finely chopped sweet red pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/3 cup olive oil
4 garlic cloves, minced
1 jar (6 ounces) pimiento-stuffed olives, drained and chopped
1 can (6 ounces) tomato paste
2 tablespoons red wine vinegar
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried oregano
Hot pepper sauce to taste
Pita bread wedges or tortilla or corn chips

Steps:

In a large skillet, combine the eggplant, onion, red pepper, mushrooms and oil. Cover and cook over medium heat for 10 minutes or until tender; add garlic and cook 1 minute longer. , Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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