What Happened To The Eggplant?

Glad you asked. This was really good and I was able to utilize all home grown vegetables - even the garlic!

Eggplant dip

1 sm-med eggplant
1 sm onion
2 red bell peppers
1-2 cloves garlic
salt and pepper
3 T olive oil - your best
3 T tomato sauce

Cut eggplant into small chunks. Put in warm salted water and set aside while preparing the rest. I do that because eggplant soaks up so much oil that I find it does less so if it is hydrated.

Cut up the rest of the veggies into chunks. Chop garlic.

Heat oil in pan over med-high heat. When hot add peppers and onions. Drain eggplant and add that. You definitely want the onion to caramelize a bit and the peppers to char.

Add the eggplant. Cook, for 20 minutes or more, moving the chunks around for even cooking, until all are fully cooked and soft. Adjust heat as needed to avoid burning. About med to low medium for the 20 minutes.

Add garlic until cooked. I add at the end to avoid burning.
Add tomato sauce and cook until heated
Add salt and pepper to taste. Don't be shy.

Put all ingredients into a food processor and process until fairly smooth. Serve warm or at room temp with pita chips.