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POOR MAN’S CAVIAR

Course Appetizer
Keyword Appetizers, eggplant
Prep Time 25 minutes
Cook Time 45 minutes
Servings 0

Ingredients

  • 1 large eggplant about 1 ½ pounds
  • 1 cup diced onions
  • ½ cup diced green or red bell pepper
  • 2 garlic cloves minced
  • 2 medium tomatoes blanched, peeled, seeded & finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ tablespoon fresh lemon juice

Instructions

  • Preheat oven to 400 degrees Bake eggplant in roasting pan (I usually just throw in a glass baking pan, turning once or twice, until soft and skin is a little charred (about 45 minutes). Let cool until easy to handle, then remove and discard skin and chop pulp. Set aside. (Sometimes I bake the day before.)
  • In 10-inch skillet sprayed with olive spray, heat and add onions and sauté until soft but not browned. Add bell pepper and garlic and sauté for 5 minutes. Add eggplant, garlic, tomatoes. Bring to boil while stirring. Reduce heat to low, cover and cook for about an hour (add water or broth if it gets dry), stirring occasionally. Remove cover and cook until mixture is thick. Stir in lemon juice and season with salt and pepper to taste.