Eggplant Spread

Eggplant Spread

Ingredients

  • 1 eggplant
  • 1 red pepper
  • 1 large onion
  • 3 medium carrots or 4 small
  • 2 Tablespoons of tomato paste
  • Salt to taste
  • 1 cup of water
  • 3 Tablespoons of extra virgin olive oil

How To:

  • Chop eggplant into cubes, the size doesn’t really matter because you will put it through a food processor later.
  • Add 1/4 teaspoon of salt.
  • Chop 1 large onion, and 1 red pepper. Grate  3 carrots.
  • In a pan heat up 3 Tablespoons of extra virgin olive oil.
  • Add in chopped eggplant. Stir until eggplant starts turning golden brown.
  • Take out eggplant, and add in the chopped onion, red pepper and grated carrots.
  • Sauté for 2 minutes, stir.
  • Add eggplant back to the pan with the vegetables. Add in 2 tablespoons of tomato paste and 1 cup of water.
  • Stir and sauté for 2 minutes.
  • Add salt to taste, I add about 1/2 a teaspoon.
  • Turn heat to lowest, cover pan and sauté for 10 minutes.
  • Take sautéd vegetables through a food processor or grinder.
  • Spread is done, enjoy.  This spread can stay up to a week in the refrigerator.