Eggplant Caviar

This is a great appetizer for an adult gathering.  My kids would have nothing to do with it.  Serve it two ways chopped and processed.

eggplant roasted in the toaster oven

chopped

processed in food processor

Eggplant Caviar

from Jacques Pepin The Short-Cut Cook

adapted

1 1pound eggplant

1T safflower oil

2 onions chopped

3 garlic cloves chopped

15 organic cherry tomatoes diced

2T olive oil

1/2t freshly ground pepper

1t salt

1/2t Tabasco sauce

1/2t sugar

1T cider vinegar

1 1/2T chopped cilantro

~ heat oven 400

~ spray cookie sheet with oil

~ half eggplant and bake on cookie sheet 30-45 minutes, until soft

~ as eggplant cooks heat safflower oil in skillet

~ saute onions over medium heat for 3-4 minutes

~ stir in garlic and transfer mixture to bowl

~ add diced tomato, olive oil, pepper, salt, Tabasco, sugar, vinegar and cilantro

~ stir to combine

~cool eggplant and peel and discard skin

~ mince flesh

~ add minced flesh to other ingredients and serve

~ or process and serve