Title: Eggplant Caviar
Categories: Vegetable Appetizer
Yield: 4 Servings
| 2 | lb | Eggplant |
| 1/4 | c | Olive oil |
| 1/4 | c | Onion, minced |
| 1 | ts | Sugar |
| 1/4 | c | Scallions, minced |
| 1 | tb | Lemon juice |
| 1 | ts | Garlic, minced |
| | | Pepper freshly ground |
| 1/4 | c | Green pepper, chopped |
| 1 | c | Tomatoes, diced |
| 1. P | rehe | at the oven to 400 degrees. |
2. Place the eggplant on a sheet of aluminum foil and bake for 1 hour, or
until the eggplant "collapses". Let cool. Remove the pulp. There should be
about 3 cups. 3. Add the onion, scallions, garlic, green pepper, tomatoes,
olive oil, sugar, lemon juice and pepper. Serve with toast or crackers.