Eggplant "Caviar" Makes about 3 cups This spread may be made up to two days ahead, tightly covered and chilled. Bring it to room temperature, and serve with toasted bread slices. 2 Tbs. olive oil 1 firm eggplant (about 1 1/4 lb.), cut into 1/2-inch cubes 1 medium-sized onion, chopped 2 cloves garlic, minced 3 medium-sized ripe tomatoes (about 3/4 lb. total), cut into 1/2-inch cubes 1/2 cup fresh basil leaves, chopped 1/4 cup fresh flat-leaf parsley leaves, chopped 3 Tbs. fresh lemon juice 1/2 tsp. sugar Directions - Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add eggplant, onion, garlic and salt to taste, and cook, stirring often, about 7 minutes, or until eggplant begins to brown. Reduce heat, cover and cook, stirring occasionally, about 10 minutes more, or until eggplant is tender. Transfer to bowl, and let cool.
- Add tomatoes, basil, parsley, lemon juice, sugar, remaining 1 Tbs. oil, and salt and pepper to taste. Blend well. Serve at room temperature.
Nutritional Information Per TABLESPOON: Calories | 11 | Protein | 1g | Total fat | 0.5g | Saturated fat | g | Carbs | 1g | Cholesterol | mg | Sodium | 13mg | Fiber | 1g | Sugars | 1g | http://www.vegetariantimes.com/ |