Ingredients for Eggplant Spread<\/em><\/strong><\/h2>\n

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• 2 lb. (900 g.) eggplants, chopped<\/li>\n
• 2 large (320 g.) bell peppers, chopped<\/li>\n
• 2 medium (115 g.) carrots, grated<\/li>\n
• 1 large (200 g.) onion, chopped<\/li>\n
• 2 medium (300 g.) tomatoes, chopped<\/li>\n
• 3-4 cloves (10 g.) garlic, minced<\/li>\n
• 5 tbsp. (25 g.) olive oil<\/li>\n
• 1 tsp. salt<\/li>\n
• \u00bd tsp. black pepper<\/li>\n<\/ul>\n

  How to Make Eggplant Spread<\/em><\/strong><\/h2>\n

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  1. Heat 2 tbsp olive oil in a medium skillet over medium-high heat. Add the chopped onion, bell pepper, and grated carrot. Saute, stirring often, about 10 minutes or until soft. Remove from the heat and set aside.<\/li>\n
  2. In another large skillet, heat 3 tbsp. olive oil over medium-high heat. Add the chopped eggplants and saut\u00e9 for about 10-15 minutes stirring often until eggplants are browned and soft.<\/li>\n
  3. Add the onion, bell pepper and carrot mix, chopped tomatoes, minced garlic to the eggplants. Season with salt and black pepper. Stir and saut\u00e9 on low heat for 15-25 minutes stirring often until no liquid left.<\/li>\n
  4. Optional: Place the vegetables into a blender or food processor and pulse until the desired consistency is reached.<\/li>\n
  5. Serve warm or cold with your favorite crackers or toasted bread and enjoy!\n