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Eggplant Caviar

Serves: 7
Total Calories: 127

Ingredients

1 medium eggplant, peeled and cut into 1/2-inch cubes
1/3 cup chopped green bell pepper
1 medium onion, chopped
3 garlic cloves, crushed, or 1/2 teaspoon garlic powder
1/3 cup olive oil
1 (4-ounce) can mushrooms, drained
1 (6-ounce) can tomato paste
1/8 - 1/4 cup water
2 tablespoons red wine vinegar
1/2 cup sliced stuffed green olives
1/2 teaspoon seasoned salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon oregano

Directions:

Mix the eggplant, green bell pepper, onion, garlic, and olive oil in a pan. Cover and cook slowly for 30 minutes. Then add the remaining ingredients. Cover and simmer another 30 minutes. Serve hot or cold with pita bread or crackers. easy. Can do ahead.

Nutritional Facts:

Serves: 7
Total Calories: 127
Calories from Fat: 91

This Eggplant Caviar recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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