Eggplant Caviar, With Onion and Green Pepper

Ingredients

• 1 ½ pound eggplant
• 1 medium green pepper
• 1 cup very finely chopped onion
• 2 tablespoons cooking oil
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 tablespoons finely chopped parsley
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    373 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 13 grams dietary fiber; 16 grams sugars; 4 grams protein; 14 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 1/2 cups

Preparation

1. Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
2. Char the green pepper all over under a broiler or over a flame, place the pepper in a clean paper bag and rub it gently. This will remove the skin. Rinse the pepper then seed it and chop it fine.
3. Sautee the onions in the cooking oil untily lightly brown. Add the green pepper and continue sauteeing the pepper and onions until the pepper is soft.
4. Scrape the eggplant from the skin and mash it in a bowl. Add the olive oil, lemon juice, parsley and the sauteed onions and pepper. Season to taste with salt and pepper.

15 minutes