Into a hot skillet, add 2 Tbsp olive oil. Add onion and cook until darkly browned. Remove.
Add 2 Tbsp olive oil to skillet. Add eggplant and cook until brown, about 15 minutes. Add olive oil as needed, 2 Tbsp at a time. Several additions may be necessary. The eggplant tends to soak it up. After brown, remove.
Add 2 Tbsp olive oil to skillet. Add red bell pepper and cook until brown/blackened. Remove.
Reserve 1/4 of the mixture.
Purée cooked ingredients with red wine vinegar, capers and brine. Add olive oil as necessary during the purée process.
Add seasonings and the reserved vegetables for texture. Mix until uniform. Serve warm or at room temperature with crackers (I like Triscuits).
A dozen Triscuits, 3-4 Tbsp of dip and a glass of wine makes a really satisfying dinner. Eat slowly and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (141g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 55 (60%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 89.5mg||3 %|
|Potassium 300.3mg||8 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 5.1g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 92
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