Eggplant Dip Recipe

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• 1 (6-oz) can tomato paste
• 1/2 tsp cracked black peppercorns
• 1/4 tsp hot sauce
• 2 to 3 garlic cloves, pressed
• 1 1/2 tsps sugar
• 1/3 c olive oil
• 1/3 c sliced green bell pepper
• 2 tbsps red wine vinegar
• 1 c sliced fresh mushrooms
• 1 (5 3/4-oz) jar sliced green olives
• 1 medium onion, sliced
• 3 c peeled, cubed eggplant
• 1 tsp salt

• Step #1 Sauté first 5 ingredients in oil In a large-ish skillet 10 mins or until tender.
• Step #2 Stir in tomato paste & remaining ingredients; bring to a boil.
• Step #3 Reduce heat, & let simmer, stirring every once in awhile, 30 to 40 mins or to desired thickness.
• Step #4 Serve with French bread slices.
• Enjoy the Eggplant Dip recipe

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• eggplant
• easy
• garlic
• italian
• cheese
• vegetarian
• side
• tomato
• onion
• tomatoes
• vegetables
• zucchini
• quick
• pepper
• onions
• pasta
• cheap
• vegetable
• herbs
• casserole