Turn the dip into a meal by serving this Mediterranean dish over rice or with flatbread.
Peel eggplant lengthwise, leaving skin on every other quarter around, giving it a striped appearance. Chop into one-inch cubes.
In a deep pot over medium-high heat, add 1 teaspoon oil and onion, and cook 1 minute. Add garlic and sauté 1 minute. Add tomato and sauté 2 minutes. Add water, tomato paste, and cumin, stirring. Add eggplant, mushroom, olives, remaining 2 tablespoons olive oil, wine, beef stock, chicken stock, dill, parsley, and salt and pepper to taste. Cover and allow to simmer over low heat, stirring occasionally, for 1 hour. Serve over rice for a meal.
Recipe provided by MommyHiker.com