Vegan Eggplant Caviar Recipe
Ingredients
| Tomatoes | 2 Medium | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onions | 2 Medium, finely chopped | |
| Green pepper | 1 To taste, finely chopped | |
| Eggplant | 1 , peeled, finely chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Vinegar | 1 Teaspoon | |
| Toast or crackers | ||
Directions
Peel, seed and finely chop tomatoes.
Place in a strainer; let drain about 10 minutes.
In a large skillet, heat oil.
Add onions; saute 2 to 3 minutes until tender.
Stir in green pepper and eggplant.
Saute 2 to 3 minutes longer.
Add drained tomatoes, salt, pepper, sugar and vinegar.
Simmer 15 to 20 minutes to blend flavors.
Refrigerate at least 2 hours.
Place in a strainer; let drain about 10 minutes.
In a large skillet, heat oil.
Add onions; saute 2 to 3 minutes until tender.
Stir in green pepper and eggplant.
Saute 2 to 3 minutes longer.
Add drained tomatoes, salt, pepper, sugar and vinegar.
Simmer 15 to 20 minutes to blend flavors.
Refrigerate at least 2 hours.
Chef
