Moroccan Eggplant Dip
Ingredients
| 1 large eggplant | ||
| 3 tbs olive oil | ||
| 1 (8oz) can of tomato sauce | ||
| 3 cloves garlic, minced | ||
| 1 green pepper, seeded and chopped | ||
| 1/2 medium onion, chopped | ||
| 1 tsp cayenne | ||
| 2 tsp sugar | ||
| 1 tbs cumin | ||
| 2 tsp kosher salt | ||
| 1 tsp black pepper | ||
| 1/4 cup cilantro, chopped |
- Peel and dice eggplant into 1/4 inch pieces
- Add oil to a saute pan and cook the eggplant over medium high heat for several minutes
- Add the garlic, green pepper and onion and saute for another 3 minutes.
- Add the tomato sauce, cumin, cayenne, sugar, salt, pepper and vinegar and cook covered over medium heat for about 20 minutes.
- Uncover and boil mixture over high heat until is reduces by half. About 3 cups.
- Cool for several hours then add to a blender and blend until smooth.
- Serve with pita chips or crusty bread.
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