Spicy Tomato and Eggplant Dip

1 large onion (250 g), thinly sliced
2 cloves of garlic, minced
2 Japanese eggplants, sliced (about 1 cm thick) (400 g)
2 cups chopped tomatoes (500 g)
2 tablespoons of sugar-free ketchup (40g)
1 tablespoon of coconut sugar (20g)
1/4 teaspoon paprika
salt to taste


In a large, deep skillet (or saucepan), add 1 tablespoon of oil (or non-oiled water) and fry the onion and garlic over medium-high heat for 2-3 minutes until lightly caramelized.
Add the sliced eggplants and cook for 3 minutes until tender.
Add the diced canned tomatoes, ketchup, coconut sugar, paprika, and salt.
Turn the heat to medium-low and stir. Let it simmer for 5 minutes or until the liquid has the consistency of a thick dip.
Add more coconut sugar, paprika or salt to taste.
Transfer to a bowl and serve!

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Vegan Recipes

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