Recipe - Eggplant Caviar

2 Eggplants; about 1 pound
each
One fourth cup Finely minced onion
One fourth cup Finely minced scallions
1 teaspoon Finely minced garlic
One fourth cup Finely chopped green pepper
1 cup Cored; peeled and minced
tomatoes
One fourth cup Olive oil
1 teaspoon Sugar or equivalent sugar
substitute
1 tablespoon Lemon juice
Freshly ground black pepper
to taste

Preheat oven to 400ø. Place the eggplant on a sheet of heavyduty aluminum
foil and bake for 1 hour, or until eggplant "collapses." Let cool. Remove
the pulp. (Should be about 3 cups.) Add the onion, scallions, garlic, green
pepper, tomatoes, olive oil, sugar, lemon juice and pepper. May be served
on toast or crackers. Calories: 96 per serving. Yield: 4 servings.

LOW CALORIE

MAUREEN WILLIAMS BOWEN

FORT SMITH, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.