Spicy Eggplant and Tomato Dip By Okonomi Kitchen

Ingredients

• 1 large onion (250g), thinly sliced
• 2 garlic cloves, minced
• 2 Japanese eggplants, sliced (approx. 1 cm thick) (400g)
• 2 cups diced tomatos (500g)
• 2 tbsp sugar-free ketchup (40g)
• 1 tbsp coconut sugar (20g)
• 1/4 tsp cayenne
• Salt to taste

Instructions

1. Into a large deep pan (or pot), add in 1 tbsp of oil (or water for oil-free), and fry the onion and garlic for 2-3 minute over medium high heat- until lightly caramelized.
2. Add in the sliced eggplants and cook for 3 minutes, until softened.
3. Add in the diced canned tomatoes, ketchup, coconut sugar, cayenne and salt.
4. Bring the heat down to a medium-low and mix. Allow it to simmer for 5 minutes, or until the liquid has reduced into a thick dip consistency.
5. Add more coconut sugar, cayenne or salt- to taste.
6. Transfer to a bowl and serve!

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Spicy Eggplant and Tomato Dip