Spicy Eggplant and Tomato Dip (Vegan)

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. 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. 2

   Add in the sliced eggplants and cook for 3 minutes, until softened.

3. 3

   Add in the diced canned tomatoes, ketchup, coconut sugar, cayenne and salt.

4. 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. 5

   Add more coconut sugar, cayenne or salt- to taste.

6. 6

   Transfer to a bowl and serve!