[Update my dinner status], I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
ACCOMPANIMENT
- 1 Thin slices French bread;
- ; crackers
Preparation
Preheat oven to 400F. Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end. Cool eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cool. Discard liquid that accumulates in bowl and in a food processor puree eggplant. Eggplant puree may be made 1 day ahead and chilled, covered. Bring puree to room temperature before proceeding with recipe. In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened. Add garlic and cook, stirring, 1 minute. Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato and cook, stirring, 3 minutes. In a bowl, stir together eggplant puree, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered. Serve dip at room temperature with toast or crackers. Makes about 2 cups. Gourmet July 1995 Converted by MC_Buster. Per serving: 1368 Calories (kcal); 15g Total Fat; (9% calories from fat); 46g Protein; 264g Carbohydrate; 0mg Cholesterol; 2777mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
