This is a very versatile dish and can be easily frozen, as I still have eggplants to pick, in my garden, I am putting this recipe to good use.
This makes about 1 quart and makes a great gift too.
3 cups eggplant peeled and cut into 1/2 inch cubes
put in a colander and sprinkle with 2 tsp salt, leave for 30 mins for any bitter juices to drip out.
wash well and rinse.
1/2 cup finely minced green bell peppers
5garlic cloves smashed and minced
1/2 cup good olive oil
Put all of the above in a deep skillet/heavy bottomed saucepan with the olive oil heated to hot, stir gently and cook with a lid for 10 mins..to sweat.
Add and simmer gently for 30 mins covered:
1 x 6ozs tomato paste
1 cup sliced mushrooms ( 6ozs)
2/3 cup vegetable stock or apple juice
1/2 cup chopped green olives
2 tbsp red wine vinegar
1 tsp sugar
1 tsp dried oregano
1/2 tsp ground black pepper
Remove from heat and allow to cool down.
refrigerate overnight in a sealed container.
check seasonings and serve with chips or crackers.
This is a great low calorie and very tasty alternative to any sour cream dips.
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