 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
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 |
Directions:
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.
|
|