Poor Man's Caviar



5 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 400°.

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.

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.