This is a great alternative to cooking a full meal on a hot day or the perfect appetizer at your next cocktail party. It goes well on crostini, crackers, and even as a spread on a sandwich. Serve with a green salad and you've got yourself a full meal without all the sweat.
You could probably make this in a slow cooker if you added about 1/2 cup water. Next time I'll try that method and post the recipe with any needed changes for the slow cooker.
I want to let you know I have a few other recipes coming up soon. The Not-fried Southern Summer Squash and a Not-Quite Nicoise Potato Salad were my quick and easy successes last week and are perfect for a weeknight meal.
Elegant Eggplant Spread
Makes about 2 cups
soy-free and gluten-free
- 3 tablespoons olive oil
- 1 cup (160 g) minced onion
- 2 cloves garlic, minced
- 1 cup (149 g) minced sweet or bell pepper
- 2 cups (164 g) minced eggplant
- 1/4 cup (13.5) sun-dried tomatoes, minced in food processor
- 2 tablespoons tomato paste
- 1/4 cup (60 ml) red wine
- salt and pepper to taste
Serve warm or cold with crackers or toasted thinly sliced baguette. Use leftovers as a tasty pizza topping!