Moroccan Eggplant Spread
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
2 tsp Olive oil
1 Eggplant, medium cut into 1/2-inch cubes
1/2 cup Tomato sauce
1/4 cup Red wine Vinegar
1 Green pepper. finely chopped
1 Garlic clove, minced
1 tsp Cumin, ground
1 tsp Salt
1 tsp Sugar
1/8 tsp red pepper or to taste
2 Tbsp Cilantro, fresh minced
Heat olive oil in a large skillet. Place eggplant and next 8 ingredients in skillet; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Remove cover and cook over medium-high heat, stirring frequently for 10-15 minutes, or until liquid is reduced by one-fourth. Chill at least 2 hours.
Stir in cilantro. Serve with pita bread or cracker bread.
Yields 1 2/3 cups.
© Jim Catanich