Poor Man's Caviar

Yield: 5 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 34%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 7g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 152mg
  • Calcium: 32mg

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

Preparation

  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.
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