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DIP ~ SPICY EGGPLANT Recipe

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This recipe for DIP ~ SPICY EGGPLANT is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med. eggplant, diced with skin on
1/2 c. mushrooms, coarsely chopped
1/3 c. green pepper, chopped
2 T. garlic, minced (or 2 tsp. garlic powder)
1/3 c vegetable oil
1 onion, coarsely chopped
1/2 c. pitted green olives, chopped
1/4 c. pitted black olives, chopped
1/4 c. capers, drained
6 T. pine nuts, lightly toasted
6 oz. tomato paste
1/2 c. water
2 T. red wine vinegar
1 tsp. salt
1 T. coarse black pepper
1 tsp. dried oregano
2/3 c. honey
3 T. Durkees hot sauce or Tabasco
Directions:
Directions:
In large saucepan, combine eggplant, mushrooms, green pepper, garlic and oil. Cover and simmer 10 minutes. Add remaining ingredients and simmer, covered for 25 minutes. Eggplant should not be too soft.

Refrigerate until ready to serve. Make the day before for best taste. Freezes well. Can freeze in small packages for single servings. Makes about 4 cups. Serve with tortilla chips.

 

 

 

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