Eggplant Caviar

Name: Eggplant Caviar
Ingredients: 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

9 ingredients

9 steps

Ingredients

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

1

Heat 1 Tbs.
2

oil in large nonstick skillet over medium-high heat.
3

Add eggplant, onion, garlic and salt to taste, and cook, stirring often, about 7 minutes, or until eggplant begins to brown.
4

Reduce heat, cover and cook, stirring occasionally, about 10 minutes more, or until eggplant is tender.
5

Transfer to bowl, and let cool.
6

Add tomatoes, basil, parsley, lemon juice, sugar, remaining 1 Tbs.
7

oil, and salt and pepper to taste.
8

Blend well.
9

Serve at room temperature.