Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Eggplant Caviar 1 large eggplant 1 cup of finely chopped onion 1 cup of finely chopped bell pepper 2 tablespoons of olive oil 1 tomato, finely chopped Salt & pepper to taste To cook eggplant: Roast on BBQ grill until the skin of the eggplant is brittle, turning occasionally to insure that it cooks thoroughly. Once cooked, let it cool, then peel. Scrape all insides into a bowl and set aside. Discard the skin. (If you do not have access to a BBQ grill, you can boil the eggplant for 25 minutes.) In a large skillet, brown the onion and green pepper in the olive oil. Add eggplant and tomato and stir often. Cook until the mixture is well done. Add more oil if it begins to stick. Salt and pepper to taste. Once the mixture is cooked, put it in a serving dish and chill. Serve as a spread for pumpernickel bread, French bread or crackers. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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