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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1 |
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When I worked in a design office there were a lot of goodies that made its way into our office kitchen and this was one of them. Teia was a Russian lady that worked in our custom drapery work room and she brought this dip one day. Read more . I took one look at and said WHAT on earth is that!!!!? s it didn't look appetizing at all but it was so delicious!! I begged for the recipe and she gave it to me but no measurements but I played with it till I got it to taste like Teia's!! She was a fantastic cook!!! Ingredients:
1 lg eggplant, skin on and sliced. put in a glass dish and sprinkle with a generous amount of kosher salt. let sit for 15 - 20 mins |
olive oil, enough to cover the bottom of a large saute pan to 1/16 inch. |
2 - 3 cloves of garlic, minced |
1 -2 chopped red pepper |
4 fresh tomatoes, puree in a blender or 1/2 can of 28 ounce tomatoes |
1 lg onion, sliced |
1 can(s) fresh basil |
Directions:
1. Drain the eggplant and saute in the olive oil, both sides.Set aside and also drain again if necessary....don't want any liquid.
2. In a separate fry pan add more olive oil...approx 2 or 3 tbsps.....saute onions,red peppers and garlic...add tomatoes and cook 2 or 3 mins.
3. add the cooked eggplant.
4. Cook until all the ingredients are starting to blend together.
5. Add Fresh basil..as much as you like....and s/p to taste.
6. Serve it with crisp pita bread or crackers.
7. This is so yummy!! We love it!!
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