Eggplant and Tomato Dip with Rosemary
By The Gourmet Farm Girl
 
 
 
1 medium size eggplant
1 medium red or green pepper
1 small sweet onion
5-6 garlic cloves
1/2 cup of The Gourmet Farm Girl Rosemary Infused extra virgin olive oil
      divided plus more for drizzling
1/4 cup torn fresh parsley leaves
1/2 tablespoon fresh rosemary needles
1 teaspoons salt
2 teaspoons cracked black pepper
1 6 oz. can tomato paste

Cut the eggplant, pepper and onion into bite size pieces. Heat 1/4 cup of the Rosemary oil in a large sauté pan over medium high heat; add the eggplant pieces. (test the oil by adding one or two pieces; they should start to sizzle when they hit the oil) pan roast the eggplant for 5-7 minutes or until the pieces are soft and slightly charred.  Remove and drain on a paper towel; repeat the process with the pepper, onion and garlic.

 
 In the large bowl of a food processor add the cooked eggplant, peppers and onion along with all the remaining ingredients.  Pulse a few times until the mixture is blended. Add additional oil if desired or drizzle over the top before serving.

Garnish with fresh rosemary stems or parsley.

Serve with crusty bread or crackers and feta cheese.