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Spicy Spanish Eggplant Dip
Posted By Vera On March 3, 2008 @ 11:24 pm In Hors d'oeuvres | No Comments
Makes about 12 servings
Preheat the oven to 450 F.
Rub the eggplant with the olive oil; pierce the eggplants several times with a fork. Place on a foil-lined baking sheet. Bake for 45 minutes or until blackened, turning frequently. Cool slightly, then peel. Drain the eggplant pulp in a colander for 5 minutes, chop.
Combine the tomato paste and next 5 ingredients (through the cayenne) in a small bowl, stir until smooth.
Heat the oil in a large skillet over medium=low heat. Add the onion, cook about 6 minutes, until golden and tender. Add the garlic, sauté for a minute. Stir in the eggplant, tomato paste mixture, bell peppers, and anchovies; cook 10 minutes. Remove from the heat, stir in the parsley. Cool, then chill tightly covered.
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