Red Eggplant Dip
3 eggplants julienned
3 red peppers julienned
Drizzle with olive oil. Bake at 500˚ uncovered for 45 minutes – 1 hour (depending on oven)
Sauce
Add 2 cans tomato sauce
2 TBSP sugar (I do appr. 1 TBSP agave)
5 garlic cloves
Mix sauce ingredients together. Pour over eggplants and continue to bake at 500˚ for ½ hour.
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