Eggplant Caviar

[Guest guest]

Eggplant Caviar

 

 

1 lg. eggplant

1 c. finely chopped onion

1 c. finely chopped bell pepper

2 tbsp. 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.