Eggplant Caviar

Categories: Eggplant | Appetizers | **** | Low-cal | Low-fat

Serves: 12 servings

Ingredients:

1 lg Eggplant
Broth or water for sauteeing
1 c Onion; chopped
1/2 c Green pepper; chopped
2 Cloves garlic; minced
1/2 c Zucchini; chopped
2 lg Tomatoes; chopped
1 ts Sugar
1 ts Salt
1/4 ts Pepper
2 tb Lemon juice

Instructions:
Bake eggplant 1 hour at 425. Drain any juices from pan, peel and dice or
chop. Saute onion, green pepper, garlic, and zucchini in broth or water
itill lightly browned. Mix with eggplant, tomatoes and seasonings, Cook,
covered, 45 min. Uncover, and cook till thick, adding lemon juice at the
end. Chill.

NOTES : You may use fresh or canned tomatoes.

Recipe by: Annice

Posted to fatfree digest by Annice Grinberg
on Apr 13, 1999, converted by MM_Buster
v2.0l.

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