Eggplant Caviar

Name: Eggplant Caviar
Ingredients: 1/4 c. butter; 1 c. chopped onion; 1 large eggplant, pared and diced into 1/2-inch pieces; 1 (8 oz.) can tomato sauce; 1 clove garlic, minced or pressed; 1 tsp. salt; 1/2 tsp. freshly ground black pepper; dash of hot pepper sauce; 1 to 2 tsp. fresh lemon juice; chopped fresh parsley and tomato (for garnish); crisp crackers or fresh baked bread (to serve with spread)

11 ingredients

8 steps

Ingredients

1/4 c. butter
1 c. chopped onion
1 large eggplant, pared and diced into 1/2-inch pieces
1 (8 oz.) can tomato sauce
1 clove garlic, minced or pressed
1 tsp. salt
1/2 tsp. freshly ground black pepper
dash of hot pepper sauce
1 to 2 tsp. fresh lemon juice
chopped fresh parsley and tomato (for garnish)
crisp crackers or fresh baked bread (to serve with spread)

Directions

1

In heavy skillet, melt butter.
2

Add onion and eggplant; saute for 2 minutes.
3

Stir in tomato sauce and garlic; simmer over low heat for 45 minutes, stirring occasionally, until eggplant is no longer chewy.
4

Check to be sure no browning occurs on the bottom of pan.
5

When mixture is very thick and vegetables are done, remove from heat.
6

Add salt, pepper, hot pepper sauce and lemon juice to taste.
7

Cover and chill.
8

To serve, sprinkle with fresh parsley and tomato.