Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

Directions

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. Yield: 3 cups.
Originally published as Eggplant Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p25

Nutritional Facts

2 tablespoons: 53 calories, 4g fat (0 saturated fat), 0 cholesterol, 247mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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. Yield: 3 cups.
Originally published as Eggplant Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p25

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