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Poor Man's Caviar

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

Ingredients

  • 2 (1-pound) eggplants
  • 2 tablespoons olive oil
  • 1 1/2 cups finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped red bell pepper
  • 3 garlic cloves, minced
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 (16-ounce) can crushed tomatoes, undrained

Nutrition Information

  • calories 42
  • caloriesfromfat 34 %
  • fat 1.2 g
  • satfat 0.2 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 1.2 g
  • carbohydrate 7 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 152 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 400°.

  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.

  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.