Elegant Eggplant Appetizer

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

Heat the oil over medium heat and sauté the onions and garlic until translucent. Then add the peppers, eggplant, sun-dried tomato, tomato paste and red wine. Cook until the eggplant is soft and cooked through. Add extra water or wine if the mixture gets to dry before the eggplant is completely done.

Serve warm or cold with crackers or toasted thinly sliced baguette. Use leftovers as a tasty pizza topping!