Eggplant Dip

• 1 medium eggplant, peeled and diced
• 1/2 cup (125 ml) olive oil
• 1 large onion, diced
• 3 cloves garlic, diced
• 2 bell peppers, diced
• 1 can Ro-tel Tomatoes, drained
• 1/2 cup (125 ml) ketchup
• 2 tsp (10 ml) salt
• 1 tbsp (15 ml) Worcestershire Sauce
• 1 tbsp (15 ml) sugar
• 3 tbsp (45 ml) dry white wine

1. Saute onion, garlic and bell pepper in olive oil, add eggplant and cook about 20 minutes, stirring constantly.
2. Add sugaar, ketchup, Ro-tel tomatoes, salt Worcestershire sauce and wine.
3. Cook over low heat until thick, about 30 minutes.

eggplant, olive oil, onion, garlic, bell peppers, rotel tomatoes, ketchup, salt, worcestershire sauce, sugar, white wine

Taken from online-cookbook.com/goto/cook/rpage/000875 (may not work)