Serve it with crackers or crudité, or enjoy it the way I do, with scrambled eggs, grilled meat, or tucked into a pita with low fat feta cheese for lunch.
Any way you serve it, this dip is truly wonder– ful.
MAKES 14 SERVINGS
1 large or 2 small eggplants (about 1 ½ pounds)
1 tablespoon olive oil
1 (15-ounce) can tomato sauce
2 cloves garlic, minced or pressed
1 green pepper, seeded and chopped
2 teaspoons ground cumin
¼ teaspoon cayenne
2 teaspoons sugar or sugar substitute
1 teaspoon salt
¼ cup red wine vinegar
¼ cup chopped fresh cilantro
1. Dice the eggplant (including the skin), discarding ends.
2. In a large frying pan, heat the oil over medium high heat; add the eggplant, tomato sauce, garlic, green pepper, cumin, cayenne, sugar, salt, and vinegar. Cook, covered, over medium heat for 20 minutes. Uncover and simmer mixture over high heat, stirring, for an additional 10 to 15 minutes or until eggplant is very soft. Cover and chill at least 2 hours or until the next day.
3. Before serving, stir in the fresh cilantro.
NUTRITION INFORMATION PER SERVING (¼ cup): Calories 25 | Carbohydrate 5g (Sugars 3g) | Total Fat 0g (Sat Fat 0g) | Protein 1g | Fiber 2g | Cholesterol 10mg | Sodium 290mg | Weight Watcher Plus Point Comparison: 0
Koch, Marlene (2012-04-03). Eat More of What You Love: