Eggplant Dip

  • Active Time 25m
  • Total Time 55m

Makes 6 cups

Most people remember Lindsay Wagner for her Emmy Award winning role as the Bionic Woman. Since that time, Lindsay has established herself as one of Hollywood's brightest stars. The following recipe is from her collection of vegetarian dishes.

ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 large eggplant, unpeeled, cut into 1/2-inch cubes
  • 1 green bell pepper, seeded, ribs removed, and julienned
  • 2 cups chopped tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 cup water

directions

In a large skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes. Add the garlic and cook for 1 minute more. Add the eggplant and green pepper and cook for 10 minutes. Stir occasionally.

Add the tomatoes, parsley, salt, pepper, paprika, rosemary, oregano and basil. Stir to combine. Add the water and cook, uncovered, for 30 minutes. Stir often.

Remove from heat, place in the container of a food processor or blender, and pulse until dip is the desired texture.

Return to skillet and cook, covered, for 30 minutes more. Stir occasionally.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3949

nutrition information per serving

10 calories; 0g total fat; 0mg cholesterol; 26mg sodium; 2g carbohydrates; 1g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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