EGGPLANT - MUSHROOM DIP

EGGPLANT - MUSHROOM DIP image

Provided by Lori-Jo Wahl

Time 30m

Number Of Ingredients 15

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1 large eggplant (1 1/2 to 2 pounds)
1/4 c olive oil
1 medium green pepper, chopped
1 medium onion, chopped
4 clove garlic, minced
1 c fresh mushrooms, chopped
1-6 oz. can(s) tomato paste
1/2 c water
2 Tbsp red wine vinegar
2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
lettuce leaves
pita chips, bagel chips or your favorite chip

Steps:

1. Lay eggplant on its side, cutting a thin slice from the eggplant to form a flat base, if necessary. Horizontally slice off the top about one-fourth of eggplant. Carefully scoop out pulp, leaving a 1/4 inch shell; chop enough pulp to measure 3 cups. Reserve remaining pulp for another use. Set eggplant shell aside.
2. Heat oil in a heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green peppers, onions, & garlic. Cover & cook 15 minutes, stirring occasionally. Add mushrooms & next 7 ingredients. Bring to a boil; cover, reduce heat, & simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover & chill at least 2 hours.
3. Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips.