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Jewish Recipes --> Recipes --> Vegetable Dishes --> Eggplant

Italian Eggplant Dip
Yield: 4 cups
Recipe Ingredients:
  • 1 (1 pound eggplant)
  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1 (14 1/2 ounces) can Italian stewed tomatoes
  • 1/4 cup dry red wine
  • 2 tablespoons red wine vinegar
  • 2 tablespoons capers, drained
  • 1/8 teaspoon salt
  • 1 baguette loaf
  • olive oil
  • thyme sprigs, optional
  • 1 cup sliced ripe olives, optional
  • 1/4 cup toasted pine nuts, optional

 

  • Peel eggplant and chop in 1/4 cubes. Heat olive oil in a large skillet.

Add eggplant and onion and sauté over medium-high heat until tender, about 10 minutes, stirring occasionally.

Add tomatoes, wine, viegar, capers, salt and peppers. Bring to a boil, then reduce heat, and simmer, uncovered for ten minutes, or until liquid evaporates. Remove form heat and cool slightly. Cover and refirgerate.

  • Slice gaguette and brush cut sides of each slice with olive oil. Arrange in a single layer on baking pan and broil a few inches from heat for 2 to 3 minutes, turning once.
  • Garnish dip with thyme, olives or pinenuts, if desired. Serve with gaguette toast.

 

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods