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Parve
Easy
10 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
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.
1 big eggplant, cut to very small cubes (almost like dicing an onion)
2 teaspoons salt (adjust to your preference)
1/4 teaspoon black pepper
1/4 cup olive oil
1 medium-sized onion, diced
2 big cloves of garlic, minced
1/3 cup maple syrup
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
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 recipe originally appeared on Kosher Meal Plans.
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also do you peel the eggplant?
do you need to salt the eggplant first?
We love this fabulous dip!! We’ve shared it with others and are always asked for the recipe. Delicious!!!
this was the best dip ever! so tasty great combination of flavors and healthy too! major hit in my house thank you!