Eggplant Caviar

You may use fresh or canned tomatoes.

Even eggplant haters like this!

1 lg Eggplant
1 tbsp Olive oil
1 C Onion, chopped
1/2 C Green pepper, chopped
2 cloves Garlic, minced
1/2 C Zucchini, chopped
2 lg Tomatoes, chopped

1 tsp Sugar
1 tsp Salt
1/4 tsp Pepper
2 tbsp Lemon juice

1. Bake eggplant 1 hour at 425°. Drain any juices from pan, peel and dice.
2. Brown onion, green pepper, garlic, and zucchini in oil, adding a bit of water if necessary to prevent sticking. Mix with eggplant, tomatoes and seasonings.
3. Cook, covered, 45 minutes.
4. Uncover, and cook till thick, adding lemon juice at the end. Chill.

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