Moroccan Eggplant Dip

1. 1

   Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.

2. 2

   Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.

3. 3

   Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.