Description
Eggplant caviar served as a cold spread on rye or pumpernickel is a delicious vegetarian treat, especially during Lent.
Ingredients
- 1 whole Medium To Large Eggplant
- 1 Tablespoon Olive Oil, Sunflower, Or Vegetable Oil
- 1 whole Large Onion, Chopped Fine
- 1 whole Green Pepper, Stem And Seeds Removed Then Chopped Fine
- 2 cloves Garlic, Minced
- 1 can (14.5 Oz. Size) Diced Tomatoes (drained)
- ¼ cups Ketchup
- 1 teaspoon Salt To Taste
- ½ teaspoons Ground Black Pepper
- Rye Or Pumpernickel Bread, For Serving
- 1 teaspoon Granulated Sugar, To Taste
- 1 teaspoon Lemon Juice (or To Taste)
Preparation
Preheat oven to 350 F. Pierce the eggplant with a fork in several places. Put it into a roasting pan and into the oven for about 30 minutes, or until soft. Remove pan from oven. Allow the eggplant to cool and then slice it in half and remove the pulp. Chop up or puree the pulp with a knife or in a food processor to preferred consistency and set aside. I like it smooth and creamy. Discard the skin.
In a large saucepan/saute pan, saute the onion, bell pepper and garlic in the tablespoon of oil over medium-low heat until tender and onion is translucent. Add the pureed eggplant, drained tomatoes, ketchup, salt and pepper to taste. Simmer over low heat, stirring frequently, for about 30 to 45 minutes (longer if you like). You want a nice soft smooth texture. Be careful not to burn your mixture.
Add lemon juice and a nice pinch of sugar. Stir to combine. Transfer mixture to a bowl, allow to cool, and then refrigerate until cold.
Serve spread over cracker, pumpernickel or rye bread.
