Summer is just around the corner and it’s a good time to collect a few hot-weather recipes. This spread is a great alternative to cooking a full meal on a hot day or the perfect appetizer at your next cocktail party.
It goes well on crostini, crackers, and even as a spread on a sandwich. Serve with a green salad and you’ve got yourself a full meal without all the sweat.
You could probably make this in a 1 1/2 quart slow cooker if you added about 1/2 cup water. (Cook on low 7 to 9 hours.)
Sun Dried Tomato Eggplant Spread
Makes about 2 cups
soy-free and gluten-free
- 3 tablespoons olive oil
- 1 cup (160 g) minced onion
- 2 cloves garlic, minced
- 1 cup (149 g) minced sweet or bell pepper
- 2 cups (164 g) minced eggplant
- 1/4 cup (13.5) sun-dried tomatoes, minced in food processor
- 2 tablespoons tomato paste
- 1/4 cup (60 ml) red wine
- salt and pepper to taste
Heat the oil over medium heat and sauté the onions and garlic until translucent. Then add the peppers, eggplant, sun-dried tomato, tomato paste and red wine.
Cook until the eggplant is soft and cooked through. Add extra water or wine if the mixture gets to dry before the eggplant is completely done.
Serve warm or cold with crackers or toasted thinly sliced baguette. Use leftovers as a tasty pizza topping!