I am so embarrassed because I shared one of my favorite recipes with you in December and left an ingredient out! I am so sorry!
A couple of you politely asked "what gives the recipe its red color, there are no tomatoes in the list," then it dawned on me...I left something out! Horrors!
The Moroccan Eggplant Dip does INDEED have tomatoes in it...an 8 oz. can of tomato sauce!
With everyone trying to eat better and lighter in the new year, this is worth considering...it is so delicious.
Here is the recipe, now CORRECTED!
MOROCCAN EGGPLANT DIP
3 Tbsp. olive or vegetable oil
1 large eggplant, peeled and diced
1 green pepper, seeded and diced
1 large onion, diced
1 8 oz. can tomato sauce
2 cloves garlic, minced or pressed
1/4 tsp. cayenne pepper
1 Tbsp. ground cumin
2 tsp. salt
2 tsp. sugar
1/4 cup red wine vinegar
1/4 cup fresh cilantro or 2 tbsp. dried coriander leaves
In large fry pan, heat the oil and add all ingredients except the fresh cilantro (if you are using dry coriander instead, that can go into the mix now). Cook uncovered over medium heat for 20 minutes. Uncover and cook over high heat, stirring, until reduced to about 3 cups. Cover and chill at least 2 hours or overnight.
Before eating, stir in fresh cilantro, if you chose to use that over the dry coriander.
Serve with wedges of pita bread, thin slices of crusty french bread, or pumpernickel. It is also good with raw vegetables, as a salsa, and I really love it with scrambled eggs (a sneaky way to get vegetables into breakfast!).