If I stumbled with the Pita Toasts, I jumped right back up with this great dip. This dish is simple enough, even though it does dirty more than its fair share of dishes: you have to broil the eggplant and tomatoes, and then you need to saute the onion and green pepper, and then you need to whiz the whole thing in the food processor.
The real reason I burned the Pita Toasts was because, instead of watching them closely, I was washing all the dishes I dirtied making this dip.
All that aside, this dip was excellent, the roasted flavors of the eggplant and tomatoes blended well with the carmelized flavors of the onions and peppers.
Date Cooked: June 14, 2008
Degree of Difficulty: Easy
2 years ago