Eggplant Caviar
Categories: Eggplant | Appetizers | **** | Low-cal | Low-fatServes: 12 Servings
Ingredients:
- 1 lg Eggplant
- 1 tb 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 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,
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, Cook, covered, 45 min. Uncover, and cook till thick, adding
lemon juice at the end. Chill.
NOTES : You may use fresh or canned tomatoes. Even eggplant haters like
this!
Recipe by: Annice
Posted to JEWISH-FOOD digest V97 #038 by Annice Grinberg
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