Title: Counterfeit Caviar
Categories: Misc Vegetable
Yield: 2 Cups

1	md	Eggplant about 1 1/2 lbs
		Halved lengthwise
1/3	c	Olive oil
1	lg	Red onion chopped
2		Garlic cloves, minced
2		Tomatoes about 12 oz peeled,
		Seeded, and finely chopped
2	tb	Fresh lemon juice
1/8	ts	Cayenne pepper
		Salt and freshly ground
		Pepper
1/4	c	Minced fresh parsley

Position rack in lowest third of oven and preheat to 400. Lightly oil baking sheeet. Place egg plant cut side down on prepared sheet. bake until very soft, about 45 minutes. Cool slightly. When cool enough to handle, peel and chop. Heat 1/3 cup olive oil in heavy large skillet over medium heat. Add onion and garlic and cook until soft, stirring occasionally, about 10 minutes. Mix in eggplant, tomatoes, lemon juice and cayenne pepper. Season with salt and pepper. cook over low heat until thickened to spreading consistency, stirring frequently, about 10 minutes. Cover and refrigerate until well chilled. Can be prepared 2 days ahead. Transfer to serving bowl. Sprinkle with parsley. found on food bb 1994

By fatfree-request@fatfree.com on Jun 16, 1997

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