Image © Publications International, Ltd. | Cowboy Caviar | |
| Ingredients | | Nonstick cooking spray | 2 | teaspoons olive oil | 1 | small eggplant (about 3/4 pound), peeled and chopped | 1 | cup chopped onion | 1 | jalapeño pepper,* seeded and finely chopped (optional) | 1 | can (15 ounces) salsa-style chunky tomatoes, undrained | 1 | can (15 ounces) black-eyed peas, rinsed and drained | 1 | teaspoon ground cumin | 1/2 | cup minced fresh cilantro | | Baked fat-free tortilla chips | *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. | | 1. Coat large nonstick skillet with cooking spray. Add oil; heat over medium heat until hot. Add eggplant, onion and jalapeño pepper, if desired; cook and stir 10 minutes or until vegetables are tender. | 2. Stir in tomatoes with juice, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro. | 3. Serve with tortilla chips. | | | |