Four-Color Pepper And Eggplant Dip

1. 1

   Trim blossom/stem ends from eggplants and cut in half lengthwise. Using the tip of a sharp knife, score cut sides in a diagonal criss-cross pattern. Generously salt scored surfaces, place in a colander and set in sink for 40 minutes to allow salt to counteract bitterness and draw moisture/water out of eggplants.

2. 2

   Preheat oven to 375 degrees.

3. 3

   Rinse eggplants under cold running water to remove salt and squeeze firmly to expel excess moisture. Pat dry with paper towels and brush scored surfaces with olive oil. Sprinkle with garlic and brush into the scored cuts. Place cut side down on a rimmed baking sheet and bake for 35-45 minutes or until eggplants are very soft when squeezed. Remove from oven and cool on a wire rack. When cool enough to handle, scoop out flesh into a medium bowl and mix well, using a spertle or the back of a large spoon to mash/break up any large pieces. Set aside.

4. 4

   In a large saute pan, heat olive oil over medium heat. Add onions and peppers, cook until soft, stirring frequently and do not allow to brown. Add eggplant, garlic, vermouth, lemon juice and zest, brown sugar, oregano, pepper and salt, and stir to blend. Bring to a quick simmer, reduce heat to low and simmer gently, uncovered, for 20-30 minutes or until very soft and most of the liquid has evaporated, stirring occasionally. Taste and adjust seasonings to your preference. (May be made to this point the day before, then covered and refrigerated, or frozen for future use. Reheat and proceed as follows.) Remove from heat and quickly stir in parsley. Transfer to a serving dish and immediately sprinkle with grated cheese. Allow to rest for 10 minutes and just prior to serving sprinkle with chives. Serve with assorted crackers and chips.

5. 5

   NOTE:

6. 6

   Although a dip, this is also a very good vegetable side dish especially with grilled steak or pork chops and makes 4-6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.