Moroccan Eggplant Dip
Featured in the Honolulu Star-Advertiser on July 14, 2010.
1 large round eggplant (about 1 1/2 pounds)
3 tablespoons olive oil
1 can (8 ounce) tomato sauce
2 cloves garlic, minced
1 green pepper, chopped
1 tablespoon ground cumin
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon ground red pepper
1/4 cup red wine vinegar
1/4 cup chopped Chinese parsley
Dice eggplant. In a large skillet, heat oil. Add eggplant, tomato sauce, garlic, green pepper, cumin, sugar, salt, red pepper, and vinegar. Cook, covered, over medium heat for 20 minutes. Uncover and cook, stirring constantly, until mixture is thick. Chill several hours or overnight. Before serving, stir in Chinese parsley. Serve with raw vegetables, wedges of Arab pocket bread, or slices of party-style rye or pumpernickel bread. Makes 3 cups; about 18 servings.
Approximate nutrient analysis per serving (not including dipping bread or vegetable):
40 calories, 2.5 g total fat, 0 g saturated fat, 0 mg cholesterol, 320 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein