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Parve
Easy
4 Servings
Allergens 
No Allergens specified
I was reminiscing with my friend Chevi about a dip we used to buy from a store back in Brooklyn. She mentioned that she replicates it at home and keeps it very low in calories. This is a variation on that delicious dip. It uses no oil, so enjoy it without guilt!
1 medium eggplant, diced small
salt, as needed
1/2 red pepper, diced very small
1 small tomato, diced
1/2 cup Tuscanini Tomato Sauce
3 tablespoons Tuscanini Tomato Paste
1/4 cup sweetener of choice
2 teaspoons balsamic vinegar
1 to 2 cubes Gefen Frozen Garlic or 1 clove garlic, minced
black pepper, to taste
Place diced eggplant in a strainer in the sink. Generously sprinkle with salt and let sit for 20 minutes. This helps reduce the bitterness of the eggplant. Rinse and pat dry.
Preheat oven to 350 degrees Fahrenheit. Spread eggplant in a single layer on a large cookie sheet and spray with cooking spray. Roast for 45 minutes or until very soft.
Mix cooked eggplant with diced pepper, tomato, tomato sauce and paste, sweetener, balsamic vinegar, garlic, one teaspoon salt, and black pepper. Add two tablespoons hot water to help the mixture combine. Chill overnight so the flavors can meld.
Photo by Chay Berger
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