Ingredients
- 1 medium eggplant (1 pound)
- 2 tablespoons olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 14-1/2-ounce can stewed tomatoes
- 1/4 cup dry red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons capers, drained
- 1/8 teaspoon salt
- 1/8 teaspoon cracked black pepper
- 1 loaf French bread (baguette)
- Olive oil
- Fresh thyme (optional)
Description
Serve This Zesty Mediterranean Dip With Hearty Whole Grain Or White Baguette Toasts Or Mound It On A Bed Of Greens, Such As Kale.
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