Mediterranean Caviar
- 8
- 60 minutes
Ingredients:
1 eggplant
1 medium-size ripe tomato, peeled, seeded, and diced small
1 medium-size Spanish onion, diced small
1 medium-size red bell pepper
1 medium-size green bell pepper
1/4 cup extra virgin olive oil
3 cloves garlic, minced
Kosher salt to taste
Black pepper to taste
Instructions:
Preheat oven to 425 degrees.
Prick the eggplant all over with a fork and rub with olive oil. Place on baking sheet in oven and bake for 40 minutes, turning once or twice. After 20 minutes, place peppers on the sheet, bake for 10 minutes, turn, and then bake for 10 minutes more.
Remove eggplant and peppers from the oven. Let cool until they can be easily handled. Remove blistered skin from eggplant and discard any hard seeds. Purée eggplant in a food processor. Pour olive oil into a large, heavy-bottomed skillet and add diced onion, garlic and tomato. Cook for about 15 minutes, stirring frequently. Add puréed eggplant and continue cooking until liquid evaporates. Discard peel and seeds from bell peppers and dice small. Add peppers to the other vegetables and cook another 5 minutes. Season with salt and pepper. Transfer hot mixture to a mixing bowl, place in refrigerator until completely cooled down, or overnight. Remove from fridge and bring down to room temperature before serving.