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Eggplant Dip
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Baton Rouge Morning Advocate

  • 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
  • Saute onion, garlic and bell pepper in olive oil, add eggplant and cook about 20 minutes, stirring constantly.
  • Add sugaar, ketchup, Ro-tel tomatoes, salt Worcestershire sauce and wine.
  • Cook over low heat until thick, about 30 minutes.
Hope this will help. Have also seen recipes somewhere where you can add sliced black olives.

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