This delicious and flavorful dish goes well with so many different things. It’s filled with aromatic flavors like garlic, onions, and tomatoes, and it gets cooked by simmering on the stove for a long time.
Heat a big skillet over medium heat and add the onion. Mix well until the onion softens and is slightly browned. Add the salt, pepper, and garlic. Mix everything really well.
Add the eggplant and mix well. Cook for about 10 minutes, mixing it occasionally, until the eggplant has softened a little bit.
Add the diced tomatoes and tomato sauce and mix well.
Add the maple syrup and mix well.
Bring everything to a boil while mixing well and then lower the heat to a very low flame. Cover and cook for 40 minutes or until the mixture is thick and the eggplant is soft. Adjust the cooking time to your preference of texture.
Allow to cool completely and then transfer to a container or serving dish.
This dip refrigerates beautifully, and it even tastes better after one or two days in the refrigerator. Allowing all the flavors to really sit with each other overnight and almost marinate is one of the secrets to this heavenly dish! It will stay fresh in the refrigerator for about a week.
This recipe originally appeared on Kosher Meal Plans.