Shelly's Recipe

RATATOUILLE DIP

Category: Dips - Hot

1 small eggplant, chopped, about 2 1/4 cups
1/3 cup chopped onion
1/3 cup chopped green pepper
3 tbsp chopped parsley, divided
2 clove garlic, minced
2 tbsp lemon juice
2 tsp sugar and Italian seasoning
2 tbsp olive oil
1 large tomato, peeled and chopped, about 1 cup
Cracker or toasted sliced crostini , for dipping
Chopped parsley, for garnish

In a large skillet, cook first 8 ingredients in oil for 5 minutes. Add tomato; simmer 5 minutes or until vegetables are tender-crisp. Spoon into serving bowl; garnish. Serve warm or cold with crackers or crostini.