Eggplant Caviar

Recipe from

Southern Living


1 large onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1/4 cup vegetable oil
1 medium eggplant, peeled and diced
4 plum tomatoes, peeled, seeded, and chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 cup dry white wine or chicken broth


Saute first 3 ingredients in hot oil in a large skillet over medium-high heat 5 minutes; add eggplant, and saute 10 minutes or until tender. Stir in tomato and remaining ingredients. Cook, stirring occasionally, 5 minutes or until liquid is absorbed. Serve warm, or chill up to 1 week. Serve with crackers or toasted pita bread triangles.

Prep: 20 min., Cook: 20 min.

September 1999
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