Ingredients

• 1 (8 ounce) can tomato sauce
• 1/4 cup red wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 teaspoon ground cayenne
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 1/2 pounds eggplant, unpeeled, cut into chunks
• 1 red bell pepper, seeded and cut into chunks
• 1/2 cup chopped fresh cilantro

Instructions

1. Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
2. Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
3. Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.