Save the last eggplant for me

From the last of my summer vegetables I made the following dip - all garden grown...


Eggplant dip

1 sm-med eggplant
1 sm onion
2 red bell peppers
1-2 cloves garlic
salt and pepper
3 T olive oil - your best
3 T tomato sauce

Cut eggplant into small chunks. Put in warm salted water and set aside while preparing the rest. I do that because eggplant soaks up so much oil that I find it does less so if it is hydrated.

Cut up the rest of the veggies into chunks. Chop garlic.

Heat oil in pan over med-high heat. When hot add peppers and onions. Drain eggplant and add that. You definitely want the onion to caramelize a bit and the peppers to char.

Add the eggplant. Cook, for 20 minutes or more, moving the chunks around for even cooking, until all are fully cooked and soft. Adjust heat as needed to avoid burning. About med to low medium for the 20 minutes.

Add garlic until cooked. I add at the end to avoid burning.
Add tomato sauce and cook until heated

Add salt and pepper to taste. Don't be shy.


Put all ingredients into a food processor and process until fairly smooth. Serve warm or at room temp with pita chips.

yum! i love ths recipe! I am adding it to my private recipe list for the summer - every ingredient and way it's prepared - it's right up my alley.

thank you so much for sharing this!

do you blot all the eggplant dry before frying - it's what i would do - but just checking - also, i personally have found that teh salty water draws out any bitterness in the product - which is why i always blot. just checking.

eggplant - oh yeah! you got me wtih the first ingredient. *grin*