This tasty dip comes from the makers of American Vintage Wine Biscuits, the only handmade crackers on the market. This recipe can double as an entrée when tossed with pasta.Ingredients:
Preheat a large skillet or cast iron pan over high heat. Carefully add oil and immediately add celery, onion, and garlic then eggplant. Sauté about 3-4 minutes until lightly browned, stirring occasionally.
Reduce heat to medium, add remaining ingredients and stir to combine. Cover and simmer 15-20 minutes, stirring occasionally, until eggplant is very tender. Cool and serve at room temperature. Serve with wine biscuits.
Can be made up to 2 days ahead.