Freshly baked olive bread screams to be dipped in something delicious. My choices would be creamy hummus, eggplant matbucha (tomatoes, peppers and eggplant stewed with garlic) and olive oil. These dips are a staple at our table.

My feelings on this dipping board:

1. I can’t live without hummus
2. Eggplant is at the top of my list when it comes to veggies 
3. Mixed olives are an important part of my diet
4. I love olive bread … see 3
5. Good olive oil is imperative 

Print Pin

Eggplant Matbucha

Course Appetizer

Ingredients

• ¼ cup plus 2 tbsp extra-virgin olive oil, divided
• 1 medium red onion, finely chopped
• 2 cups eggplant cut in ½ inch cubes, peeled
• 2 red bell peppers, seeded and cut into ½ inch pieces
• 1 jalapeño, seeded and finely chopped
• 1 tbsp granulated sugar
• Kosher salt and freshly ground black pepper
• 2 cloves garlic finely chopped
• 1 tbsp sweet paprika
• 1 tsp onion powder
• ½ tsp red pepper flakes, or more to taste
• 1 15 ounce can diced tomatoes

Instructions

• Heat ¼ cup olive oil in a large saucepan set over medium heat.
• Add the red onion, eggplant, red bell peppers, jalapeño, sugar, and a generous pinch of salt and cook, stirring occasionally, until vegetables soften, about 15 minutes.
• Add the garlic, paprika, onion powder, and red pepper flakes and cook, stirring, until fragrant, 1-2 minutes. 
Stir in the tomatoes with their juice, the remaining 2 tablespoons of oil, 1 teaspoon of salt, and a generous amount of black pepper.
• Bring mixture to a simmer; reduce heat to low and cook, partially covered and stirring often, until the vegetables are tender and the mixture thickens, 10 to 15 minutes.
• A few times during the cooking process, mash the vegetables a bit with a potato masher or a fork.
• Taste for seasoning.
• Remove from heat and let cool to room temperature before serving. Inspired by Food52