Poor Man's Caviar
2 (1-pound) eggplants
1. Preheat oven to 400 degrees.
2 tablespoons olive oil
1-1/2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
3 garlic cloves, minced
1/3 cup chopped fresh parsley
1 tablespoon sugar
2 tablespoons tomato paste
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon dried basil
1/8 teaspoon pepper
1 (16-ounce) can crushed tomatoes, undrained
2. Pierce eggplants with a fork; place on a foil-lined baking sheet. Bake at 400 degrees for 45 minutes or until tender. Let cool slightly; peel and finely chop. Place eggplant in a colander; let drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, and garlic, and sauté 8 minutes or until tender. Stir in eggplant, parsley, and remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Serve caviar warm or chilled with assorted raw vegetables or toasted pumpernickel bread triangles.
Yield: 5 cups (serving size: 1/4 cup) 20 servings
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