Eggplant (aubergine) Dip

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 3 cups cubed eggplants
• 1 medium onion, chopped
• 1/3 cup finely chopped sweet red pepper
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 4 garlic cloves, minced
• 1/3 cup olive oil or 1/3 cup vegetable oil
• 1 (6 ounce) jar stuffed olives, drained and chopped
• 1 (6 ounce) can tomato paste
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• hot pepper sauce
• pita bread, wedges or tortilla chips

Recipe

• 1 in a large skillet, combine the eggplant, onion, red pepper, mushrooms, garlic and oil. cover and cook over medium heat for 10 minutes or until tender. stir in the next seven ingredients; 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 tortilla chips.