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Eggplant Componata - Gramma Viola's Eggplant Dip Recipe

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This recipe for Eggplant Componata - Gramma Viola's Eggplant Dip is from The Dannunzio Family Cookbook Project, 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:  
4 small or 2 large eggplants
4 cloves of garlic
Olive oil
1 14 oz. can of Italian style crushed tomatoes (I like to put this through a food mill but it is not necessary)
Dried cayenne pepper crushed or finely ground cayenne pepper
Salt & pepper
Toasted bread rounds or other crackers
Directions:
Directions:
Wash the eggplants well. Cut the top and bottom off of the eggplants. Chop the eggplant into small cubes or use your food processor.
Finely chop 4 cloves of garlic
In a 10-inch nonstick skillet add 1/8 cup of olive oil and the chopped garlic and cayenne pepper until lightly golden (do not overcook) (if using finely ground cayenne add it with the crushed tomatoes)
Add eggplant and sauté eggplant for about 6-7 min stirring constantly. Add the crushed tomatoes and cook for about 20 min on medium heat, stirring occasionally. Add salt and black pepper to taste.

Serve warm with toasted bread rounds or other crackers
Number Of Servings:
Number Of Servings:
4-8 depending on number of other appetizers
Preparation Time:
Preparation Time:
20 min

 

 

 

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