Moroccan Eggplant Dip

Paris Hilton wouldn’t touch your Dallas Jail House Chili, and neither would I. Much too hot.

Do you know what I just heard? Fox television has an upcoming Paris and Nicole Ritchie series called “Summer Camp”, or some such thing scheduled for this summer. Now, isn’t this a coincidence?

New series. Needs publicity. Paris gets arrested and sent to jail. Paris is all the news on the entertainment shows. Could it be that this was all just a publicity stunt to promote their new series? I wouldn’t put it past a Hollywood publicity agency.

She’s probably only going to spend a few days in the slammer in a celebrity setting. Now, here is next summer’s series: “Paris Goes To Jail.”

I did find just the thing for Paris and Nicole to take to their Summer Camp. It is THE deluxe Picnic Basket. It comes with melamine plates, wine glasses, cotton napkins, stainless steel flatware service for 4, cheese knife, wood cutting board, corkscrew, & glass salt & pepper shakers. Everything that any pair of campers would need to less-than-rough it at Camp.

This Moroccan Eggplant Dip is just the sort of appetizer that some professional chef would slip into their picnic basket.

Moroccan Eggplant Dip:

3 tablespoons oil
1 large, peeled and diced eggplant
1 (8 oz.) can of tomato sauce
2 cloves of galic-minced in garlic press
1 green pepper-chopped
1 tablespoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoons salt
1 teaspoon dried oregano
1/4 cup red wine vinegar
1 can (8 oz.) mandarin oranges
1/4 cup cilantro-chopped

Heat the oil in a large skillet. Add the eggplant, tomato sauce, garlic, pepper, cumin, cayenne, sugar, salt, oregano, vinegar and drained orange sections. Cover and cook on medium heat for 20 minutes.

Uncover, bring heat to high and cook until mixture is reduced to about 3 cups. Cool. Puree in a food processor. Chill in refrigerator for at least 3 hours. Stir in the fresh cilantro right before serving with fancy crackers.