Ratatouille Dip

 

Ingredients

 
  • 1/3 cup eggplant, roasted/chopped
  • 1/3 cup yellow onion, chopped
  • 1/3 cup green pepper, chopped
  • 1/4 cup parsely, chopped
  • 2 each garlic cloves, crushed
  • 2 Tbsp. lemon juice
  • 2 tsp. sugar
  • 2 Tbsp. Italian seasoning
  • 2 Tbsp. olive oil
  • 1/3 cup diced tomatoes (petite)

Directions

In large skillet over medium heat, cook eggplant, onion, green pepper, garlic and Italian seasoning in oil for 5 minutes. Add tomato and simmer for a few minutes. Chill and serve.

Yield

18 oz. (wt.)

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