Ratatouille Spread

13 ingredients
7 steps

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 1 -2 garlic clove, minced
  • 2 cups diced eggplants
  • 1/2 cup diced zucchini
  • 1/3 cup water
  • 2 tablespoons tomato paste
  • 1 tablespoon dry vermouth
  • 1/4 cup lightly packed fresh parsley sprig
  • 2 teaspoons capers
  • 1 teaspoon red wine vinegar
  • salt, to taste

Directions

  1. 1
    In a big skillet, heat the oil over med-high heat; add in onions, bell peppers, and garlic; cook/stir until softened, about 3 minutes.
  2. 2
    Add in eggplant; cook/stir until softened, about 4 minutes.
  3. 3
    Add in zucchini, water, tomato paste, and vermouth; cook 5 minutes or until liquid has evaporated.
  4. 4
    Place eggplant mixture, parsley, capers, vinegar, and salt in a food processor container fitted with steel blade; cover and process until pureed.
  5. 5
    Cool to room temperature.
  6. 6
    *Note--the spread is thick and benefits from adding an extra tablespoon or two of olive oil, if you don't mind adding the extra fat and calories.
  7. 7
    Spread on pumpernickel party rounds.

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