I’m not sure why this is called Caviar but it’s tasty and I’m sharing the recipe with you.
I found it written on a card in my little recipe box so I have no idea who the credit goes to, but I tweaked it a little anyway so here it is:
1-2 Eggplant (1 lb)
1/8 Cup Olive Oil
1/2 Cup diced bell pepper
1/2 Cup diced celery
3 Cloves minced garlic
2-3 tomatoes, peeled and chopped
1/2 Cup Ripe Pitted Olives – Halved
3 TBS Wine Vinegar OR Lemon Juice OR Wine
1 TBS fresh chopped Oregano
1 TBS fresh chopped Basil
Salt and pepper to taste
Fresh chopped parsley for garnish
Place un-peeled whole eggplant in preheated 350 degree oven and back for 30-45 minutes until soft.
When cool, slice in half and remove seeds. Chop eggplant and set aside.
Heat oil in skillet and add garlic, peppers, and celery. Cook 4-5 minutes.
Stir in eggplant and other remaining ingredients.
Simmer uncovered about 20-30 minutes, stirring occasionaly.
Remove from heat.
Serve chilled with crackers, crustini, pita, crudites, toast, etc…
I bet this would even be yummy in a sandwich or on a burger.