Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44
Mediterranean Eggplant Caviar:
2 medium or 4 small eggplant( poke holes in several places)
2 red bell peppers ( or 1 red/1 yellow)(seeded and cut in 1/2)
4 Roma tomatoes (cut in half)
Roast all vegetables till eggplant is very soft and the peppers are blackened and the tomatoes are scorched at the edges. 400 degrees, approx 25 minutes. Use parchment paper under them.
Cool and peel peppers and eggplant. Puree all with 2-4 garlic cloves chopped. Place in bowl . Add one finely chopped large celery stalk,1Tbsp capers chopped, 1/2 c pitted kalamata olives chopped , 2Tbsp. olive oil, 2 Tbsp red wine vinegar ( may add more to taste or juice from marinated olives), salt and cayenne to taste. Should be tangy tasting. Let set in fridge all day or overnight for best flavor. Serve with pitas or flatbread.
