1 tbsp olive oil
3 cloves garlic minced
1 large eggplant
1 can diced tomatoes
2 small chili peppers, seeded, finely diced (or two cubes frozen chili pepper)
heat oil in a large sauté pan
add garlic and sauté until fragrant
add eggplant and 2 tbsp juice from the can of tomatoes
cook until eggplant starts to soften (2-3 minutes)
add the remainder of the can and the chill peppers
heat to a boil and reduce to simmer until water has mostly evaporated and the dip has thickened.
Add salt and pepper to taste!
This dip is great on whole grain bread or crackers and makes a great cold side salad!