Appetizers & Dips Eggplant Caviar Makes 3 cups 2-pound eggplant 1 cup finely chopped onions 6 tablespoons olive oil ½ cup finely chopped green pepper 1 teaspoon chopped garlic 2 large ripe tomatoes ½ teaspoon sugar 2 teaspoons salt 4 grinds of black pepper 3 teaspoons lemon juice sesame seed crackers or rye bread squares
Bake eggplant on cookie sheet for 1 hour at 350 degrees in oven. Saute onions in 4 tablespoons olive oil for 6 to 8 minutes until soft. Add green pepper and garlic; cook 5 minutes more. Remove to mixing bowl. Remove skin from eggplant and chop pulp finely. Add it to the mixing bowl. Peel and seed the tomatoes by putting them in boiling water for 2 minutes, then skin, chop in quarters and squeeze over the trash can to remove seeds. Add tomatoes, sugar, salt, and pepper. Mix. Heat 2 tablespoons oil in skillet, pour in mixture, bring to boil, cover and cook 1 hour on low. Remove cover, cook another ½ hour. Add lemon juice. Adjust seasoning. Refrigerate in a covered container. Serve with crackers or bread squares. Julia Ariail
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