Submitted by Amy Brunvand on Mothering.com
This recipe is one of my staples. It’s a spread for bread, tortillas or crackers and makes a tasty sandwich with some feta cheese. It works as a layer in lasagna or as a sauce for polenta. It’s especially delicious made with fresh garden veggies or ones from the farmer’s market. It’s soft and squishy so my garlic-loving baby eats it up. It is wheat-free, dairy free and vegan.
1 big eggplant or several small Japanese eggplants
5-6 cloves of garlic
2 bell peppers
2 tbs of olive oil
1 tbs balsamic vinegar
salt & pepper
In a cast iron fry pan, fry chopped onion and pressed garlic until they are soft.
Peel eggplant and cut it into chunks, chop peppers and tomatoes.
Put all the chopped veggies into the pan with the onions and cook covered on low until everything is nice and soft.
Mash it all together (or blend it in a food processor) to make a spread.
Add olive oil, vinegar, salt and pepper to taste during the mashing process.