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• Vegetable Ingredients
• 1 large, or 2 small, eggplants 1″ cubes
• 1 onion, chopped
• 1 tomato, chopped
• 2 jalapeno chiles, chopped (seeds and all)
• 1 bell pepper, chopped
• 5 whole garlic cloves, peeled

• Sauce Ingredients
• 1/2 cup olive oil
• 1/2 cup balsamic glaze
• 1/4 cup tomato paste
• 1 Tbsp. salt
• 1 Tbsp. paprika

Preheat oven to 400 degrees F. In a Dutch oven, add all vegetables. In a bowl, stir together sauce ingredients. Using your hands, stir the sauce through the vegetables, making sure they’re all coated with sauce. Cover and bake at 400 degrees F for 30 minutes. Uncover and stir. Return to heat and bake, uncovered, thirty minutes. Serve warm, or at room temperature with crusty bread, or polenta, or rice, or any kind of base layer.

NOTES: This comes from Sivan’s Kitchen. That is a Facebook link to her video for this recipe. She is amazing and I love watching her videos. So, this recipe had me at jalapenos. It is a bit spicy, but not overwhelmingly so. I did not have Sivan’s specialty molasses (1/4 cup date molasses and 1/4 cup pomegranate molasses), so I used balsamic glaze. This dip is really similar to my Briam recipe. I did try using this Eggplant Dip as a filling, with feta, in an extra sheet of puff pastry leftover from something else. It turned out pretty good. I made 9 little hand pies. Ugly as all get out. I was vowing never to use puff pastry again as I was finagling with them, but I always do that when I work with it. It’s crazy-making, but so delicious that I return again and again. I digress. This is a great dip!