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Eggplant Caviar


1Tablespoon                            Olive Oil

1each                                       Eggplant, medium

1each                                       Red Peppers, small dice

1each                                       Green Pepper, small dice

6each                                       Shallots, minced

3each                                       Tomatoes, seeded, chopped small

1pound                                                Mushrooms, chopped, small

3cloves                                                Garlic, minced

3/4cup                                     Mixed Herbs

tt                                              Salt

tt                                              Pepper


  1. Roast the whole eggplant in a 400F for 45 minutes to 1 hour or until soft, cool
  2. Scrapes away pulp from skin and reserve. (discard skin and top)
  3. Sauté all other ingredients until tender and there is almost no moisture left in the pan
  4.  Add the eggplant pulp and continue to cook 5 minutes
  5.  Add the herbs, capers and cayenne, season
  6. Serve chilled or at room temperature

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