This Easy Eggplant Dip recipe rocks! It’s one of my favorites, perfect for a summer party!
Ingredients
1large eggplant
1/2 to 3/4cupolive oil
1cupchopped onion
1cupchopped celery
1cupchopped green bell pepper
1cuptomato purée, 8 or 10 oz can
1/2cupchopped black olives
1/3cupred wine vinegar
2Tablespoonssugar
1 1/2teaspoonssalt
Instructions
Cut unpeeled eggplant into small cubes. In a large skillet, heat 1/2 cup olive oil over moderately high heat. Sauté eggplant, turning and stirring until nicely browned, about 10 minutes.
Add onion, celery and green pepper. Cook and stir until vegetables are crisp-tender, adding more oil if necessary. Stir in tomato purée, olives, vinegar, sugar and salt. Simmer uncovered 10 minutes, stirring occasionally.
Remove from heat. Cool and refrigerate several hours or overnight. May be refrigerated up to 1 week, or frozen. Makes about 4 cups.