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Eggplant Dip

This is a good table dip, I make it almost every Shabbos. I add some hot sauce to it sometimes, depending on the crowd.

Prep
Cook
Serves 8people
Ingredients
1
Large Eggplant
2
tbsp Olive oil
2
Onions
8
Mushrooms
1
Green Pepper
1
Jar Tomato Sauce
1/3
cup Brown Sugar
1
tsp Salt, Pepper
Directions
1.
Cut eggplant in small pieces and place in pan, drizzle olive oil over it and roast on 400 degrees for about 15 minutes, or until soft.
2.
Chop the vegetables. Sauté the onions, add add the mushrooms and peppers.
3.
When eggplant is out of the oven, add it to the pan, and mix it with the vegetables.
4.
Add tomato sauce, brown sugar, salt and pepper. Mix well.
5.
Let cook on stove for a minute or two, let cool and refrigerate!

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