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My grandmother’s signature dish was so simple, but one she lovingly made for each of her children and grandchildren. This healthy treat can be enjoyed warm over pasta or as a cold dip.
- 4-5 tablespoons olive oil
- 1 large eggplant, chopped into bite size pieces and salted to pull out some of the bitterness
- 1 green pepper, diced
- 1 red or yellow pepper (or ½ of each), diced
- 1 large onion, diced
- 1 garlic clove, minced
- 3-4 small tomatoes, diced
- 6 ounces tomato paste
Heat the olive oil in a large pot over medium heat. Add eggplant, peppers, onion, garlic and tomatoes. Sauté for 10 to 15 minutes, or until very soft. Add the tomato paste and stir well. If it is too thick, add some water to thin it out. Cook for 5 to 10 additional minutes to blend the flavors together. The tomato paste makes it quite sweet, which is how I remember it, but if you want to cut some of the sweetness, add some additional fresh tomatoes and decrease the tomato paste.