Eggplant Caviar
"Preserving the Harvest" by Carol W. Constenbader

This flavorful recipe is perfect for entertaining. Serve it on toast points or melba toast.

• 1 karge eggplant, halved lengthwise
• 1 tbsp olive oil
• 1 medium red bell pepperm seeded and finely diced.
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 large tomato, diced
• 3 tbsp fresh lemon juice
• 2 tbsp minced chives
• 1 tbsp fresh basil, minced

1. Preheat the oven to 350°F.
2. Brush the eggplant well with 1 tsp of olive oil and place the halves, cut side down, on a cookie sheet lightly coated with vegetable cooking spray. Bake for about 1 hour, or until tender.
3. Let cool, then scoop out the meat and discard the skin. Chop.
4. Heat the remaining olive oil in a heavy skillet and sauté the red pepper, onion, and garlic until soft, about 5 minutes.
5. Stir in the eggplant, tomato, lemon juice, chives, and basil. Sauté 1 minute longer to heat the mixture through and to dry up some of the tomato juice.
6. Put in a 1-quart containter, label, and freeze for up to 1 month. This may also be refrigerated and consumed the next day.
7. To use the frozen eggplant caviar, thaw in the refrigerator and serve at room temperature.