Wednesday, May 20, 2009

Aunt Diane's Eggplant Olive Dip

Thanks to Aunt Diane for making it all those years, to Carolyn for writing it down on her website. Posting here for Kathy B!

Eggplant Olive Dip

Good to spread on small rye breads or crackers. Also nice as a side dish or tossed with pasta.

1 large eggplant, peeled and cubed
1 cup stuffed olives (approx. 25 olives)
1 small can tomato paste
¾ cup fresh mushrooms, sliced
1 med. onion, diced
1/3 cup green pepper, diced
2 cloves garlic, minced
1/3 olive oil
¼ cup water
2 tbsp. red wine vinegar
½ tsp. sugar
1 tsp. oregano
½ tsp. black pepper

Heat the oil in a fry pan big enough to hold the entire dish. Add eggplant, mushrooms, onions, and green pepper and cook for 10 minutes. Add everything else but olives. Simmer 20 minutes. Add olives. Cook 15 minutes more.

16 ww points for the entire recipe.

1 comment:

Anonymous said...
This comment has been removed by a blog administrator.