Eggplant Hummus "Caviar"
Adapted from FairShare CSA Coalition's "From Asparagus to Zucchini"
2 sweet peppers, cut in half and deseeded
1.5 lb eggplant, sliced
1 onion, thickly sliced and chopped
1 large tomato, finely chopped
2 cloves garlic
3-4 T olive oil
salt and pepper
Broil sweet peppers for about 5 minutes or until the skins turn black then chop once cool. Turn oven to 450 degrees, and cook eggplant and onion until very tender, about 10 minutes. Once cool to touch, peel the skins off the eggplant slices and let drain in a colander for a few minutes. Mash the eggplant flesh and combine with onions, sweet peppers, tomato, garlic and some salt and pepper. Great on bread and olives or alone by the spoonful!