Recipe by Better Homes and Gardens
"Serve this zesty Mediterranean dip in a bowl surrounded by baguette toasts, or heap it atop a bed of colorful kale."
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medium eggplant (1 pound)
medium onion, chopped (1/2 cup)
1 (14.5 ounce) can
dry red wine
red wine vinegar
cracked black pepper
French bread (baguette)
fresh thyme (optional)
Wow! This recipe is GREAT! I added a minced clove of garlic and used a can of petite diced tomatoes instead of the stewed tomatoes, diced the eggplant small and only 1 tsp. olive oil for the sautéing. When it was finished I took my immersion blender and gave a few quick pulses to break down some of the veggies a bit more, but still leaving lots of little chunks. All I can say is that it is delicious warm or cold, on toasted bread or off a spoon! Yum!
This has been a big hit every time I've served it. Don't skimp on the capers, as they are the primary flavor source. I add a little fresh garlic to boost the flavor.
Everyone loved it. I made way too much for the 4 people I had to dinner so I heated up some spaghetti, tossed it with the dip and it was delicious.
My husband and I LOVED this. I used plain canned diced tomatoes, rather than stewed, because I love them in anything. It was hard not to eat it before the company arrived
My wife loved it and that's good enough for me, being the perfect husband that I is. Went great with toasted baguettes.
Excelent!!! I add some cumin for midle eastern flavor.
This recipe was very good and easy to make. I made it for a party and everyone enjoyed it very much.
It was good but seemed to be missing something and could have been thicker
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