Eggplant Caviar: Submitted by: Jojo | Date Added: 11 Mar 2013
Listed in: Entree

2 tbsp. tablespoons of olive oil
1 medium onion
1 large eggplant with firm flesh
10 sun-dried tomatoes
6 pickles safe
3 cloves of garlic
Few sprigs of fresh thyme
Few sprigs of parsley
1 tablespoon. teaspoon mustard
1 tablespoon. teaspoon balsamic vinegar
2 tbsp. teaspoon capers
A loaf of bread
Salt and pepper

Heat the oil over low heat. Peel and chop the onion. 5 minutes to melt into the oil.

Wash the eggplant and cut into cubes 1/2 inch (1 cm) square. Add the onion. Bake 8 to 10 minutes over low heat, stirring: the eggplant is tender.

Chop tomatoes and pickles. Mix with eggplant. Peel the garlic and crush over the preparation.

Wash the thyme and parsley. Chop the leaves. Reserve a few for garnish. Add the rest of the preparation, and the mustard, vinegar and capers. Simmer 5 minutes, stirring often.

Salt and pepper preparation. The blend or mash with a fork.

Divide among plates, sprinkle with reserved herbs and serve with toasted baguette slices.

Makes 4 servings

desc: Preparing well up in smoke flavor for an entry or a quick meal

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