Baby Food - Eggplant Dip - cooking recipe

Ingredients

1 small eggplant
2 teaspoons olive oil
1/2 small onion, minced
1/2 garlic clove, crushed (optional)
2 teaspoons tomato puree

Preparation

Pre-heat the oven to 400 deg F, 200 deg Celsius.
Bake the eggplant in a baking dish for one hour, then cool.
Halve the eggplant and scoop out the flesh, then chop well.
Meanwhile, saute the onion in the oil over a medium heat, stirring often, until very soft (10 mins).
Add the garlic ,if using,and saute for a further minute, then add the tomato puree and cook for one more minute.
Stir in the eggplant and cook until the dip has thickened.
Serve warm.