Eggplant Caviar
	1 lg. eggplant
	1 c. finely chopped onion
	1 c. finely chopped bell pepper
	2 tbsp. olive oil
	1 tomato, finely chopped
	Salt & pepper to taste
	To cook eggplant: Roast on BBQ grill until the skin of the eggplant 
	is brittle, turning occasionally to insure that it cooks thoroughly.  
	Once cooked, let it cool, then peel.  Scrape all insides into a bowl 
	and set aside.  Discard the skin.  (If you do not have access to a BBQ 
	grill, you can boil the eggplant for 25 minutes.)   In a large skillet, 
	brown the onion and green pepper in the olive oil.  Add eggplant and 
	tomato and stir often.  Cook until the mixture is well done.  Add more 
	oil if it begins to stick.  Salt and pepper to taste.  Once the mixture 
	is cooked, put it in a serving dish and chill.  Serve as a spread for 
	pumpernickel bread, French bread or crackers.        
	Print This Recipe

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