Eggplant Caviar
This is so, so good. I usually eat it with pita, but it'd probably be good with crackers or other breads.
from Quick Vegetarian Pleasures
1/4 c. olive oil (I usually use much less, though, just a couple of swirls around the pan)
1 medium onion, chopped finely
1 can tomatoes, finely chopped and well drained
1 medium eggplant, peeled and diced
1 green pepper, diced
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. sugar
black pepper to taste
Heat oil over medium high heat in a skillet, add onions, and saute for 5 min. Add tomatoes and saute another 5 min, stirring often. Lower heat to medium, then stir in the rest of the ingredients. Cover the pan and cook until soft, about 20 minutes. Stir periodically. Remove the cover and cook until all the juices have evaporated, about 5 min. Puree have the mixture and return to pan. Stir well to mix, then scrape into a serving bowl. Serve at room temperature.
from Quick Vegetarian Pleasures
1/4 c. olive oil (I usually use much less, though, just a couple of swirls around the pan)
1 medium onion, chopped finely
1 can tomatoes, finely chopped and well drained
1 medium eggplant, peeled and diced
1 green pepper, diced
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. sugar
black pepper to taste
Heat oil over medium high heat in a skillet, add onions, and saute for 5 min. Add tomatoes and saute another 5 min, stirring often. Lower heat to medium, then stir in the rest of the ingredients. Cover the pan and cook until soft, about 20 minutes. Stir periodically. Remove the cover and cook until all the juices have evaporated, about 5 min. Puree have the mixture and return to pan. Stir well to mix, then scrape into a serving bowl. Serve at room temperature.
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