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Eggplant Caviar

Eggplant Caviar

Southern Living SEPTEMBER 1999

  • Yield: Makes 3 cups

Ingredients

  • 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

Preparation

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.

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Eggplant Caviar recipe

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