This recipe was shared by my mom. She is an amazing cook. I remember her making this wonderful dish throughout my childhood and we used it as a spread on bread. This was a family tradition. To this day I still make this recipe for my husband, and he loves this dip, and he eats it with rye bread. The tomatoes, eggplant, carrots, bell peppers, garlic, salt and pepper make a great combination as a side dish or appetizer. I hope you enjoy this as much as we do.
Prep time: 10
Cook time: 30
Skill level: Medium
1 medium or large onion, finely diced
1 can of diced tomatoes (14.5 OZ)
1 can of tomato sauce (14.5 OZ)
2 medium carrots, grated
2 – 3 bell peppers, finely diced
1 large or 3 medium eggplants (about 1.5 – 2 LBS,
cut in small pieces or use a food processor).
4-5 cloves of garlic, grated
1 cup of oil
1 tablespoon of chicken base
- Prepare and cut all the vegetables right before cooking (recommended).
- In a deep dish like a dutch oven, add a half cup of oil and warm up the pan on high and add finely diced onions. When the onions are frying, turn down the stove to medium-low for it to simmer and sauté for three additional minutes. Add ½ more cup of oil.
- Then add finely diced bell peppers and grated carrots and sauté for about 5 minutes. Add more oil if it seems to be dry. Saute until softened.
4. Cut the eggplants into small pieces or run it through a food processor to be chopped into very small pieces.
Add finely chopped eggplants and sauté on medium or medium-low for 10 minutes or until softened.
- Add tomato sauce and diced tomatoes and bring to a boil and turn down to a simmer. Then add 1 tablespoon of chicken base, grated 3-4 cloves of garlic and ground black pepper.
Saute for another 5-10 minutes, then done. Enjoy this as a spread on bread.
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