Yield
5 cups (serving size: 1/4 cup)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Pierce eggplants with a fork; place on a foil-lined baking sheet. Bake at 400° for 45 minutes or until tender. Let cool slightly; peel and finely chop. Place eggplant in a colander; let drain.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, and garlic, and sauté 8 minutes or until tender. Stir in eggplant, parsley, and remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Serve caviar warm or chilled with assorted raw vegetables or toasted pumpernickel bread triangles.

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