EGGPLANT-MUSHROOM DIP

EGGPLANT-MUSHROOM DIP image

Yield 3 Cups

Number Of Ingredients 14

1 large eggplant (1½ to 2 pounds)
¼ cup olive oil
1 medium-size green pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 cup fresh mushrooms, chopped
1 (6-ounce) can tomato paste
½ cup water
2 tablespoons red wine vinegar
2 teaspoons sugar
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon pepper
Lettuce leaves

Steps:

Lay eggplant on its side, cutting a thin slice from eggplant to form a flat base, if necessary. Horizontally slice off about top one-fourth of eggplant. Carefully scoop out pulp, leaving a ¼ inch shell; chop enough pulp to measure 3 cups. Reserve remaining pulp for another use. Set eggplant shell aside. Heat oil in a heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green pepper, onion, and garlic. Cover and cook 15 minutes, stirring occasionally. Add mushrooms and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover and chill at least 2 hours. Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips. Per tablespoon: Calories 18, fat 1.2g, cholesterol 0mg, sodium 27mg.