Looking for a dip that isn’t the same old same old? Try this winner!
Ingredients
- 1 large eggplant, cubed
- 1 onion, diced
- 1 green pepper, diced
- 2 cloves fresh garlic, crushed
- 1/4 cup olive oil
- 1 small can tomato paste
- 3 tablespoons Black Garlic Vinaigrette
- 1/3 cup Black Garlic cloves, peeled and chopped
- 1/2 cup black olives, pitted and sliced
- Oregano, to taste
- Salt & pepper, to taste
Directions
- Cook first 5 ingredients in large pan for 10 minutes.
- After 10 minutes, add rest of ingredients.
- Simmer for at least another 1/2 hour.
Cool, and then serve with crackers or Italian bread. This scrumptious dip will keep in the fridge for at least a week, but don’t be surprised if it disappears well before then!
Thank you to Lisa Ariadne for this terrific recipe!