Eggplant Dip

Name: Eggplant Dip
Ingredients: 1 medium eggplant, peeled and diced; 1/2 cup (125 ml) olive oil; 1 large onion, diced; 3 cloves garlic, diced; 2 bell peppers, diced; 1 can Ro-tel Tomatoes, drained; 1/2 cup (125 ml) ketchup; 2 tsp (10 ml) salt; 1 tbsp (15 ml) Worcestershire Sauce; 1 tbsp (15 ml) sugar; 3 tbsp (45 ml) dry white wine

11 ingredients

3 steps

Ingredients

1 medium eggplant, peeled and diced
1/2 cup (125 ml) olive oil
1 large onion, diced
3 cloves garlic, diced
2 bell peppers, diced
1 can Ro-tel Tomatoes, drained
1/2 cup (125 ml) ketchup
2 tsp (10 ml) salt
1 tbsp (15 ml) Worcestershire Sauce
1 tbsp (15 ml) sugar
3 tbsp (45 ml) dry white wine

Directions

1

Saute onion, garlic and bell pepper in olive oil, add eggplant and cook about 20 minutes, stirring constantly.
2

Add sugaar, ketchup, Ro-tel tomatoes, salt Worcestershire sauce and wine.
3

Cook over low heat until thick, about 30 minutes.