Eggplant caviar

Photo by Jim Craven

This dish is very tasty and keeps well. First-place winner in the 2008 Oregon Healthy Living magazine recipe contest, submitted by Dana Giffen of Ashland.

2 medium-large eggplants
11/2; onions, chopped
4 ounces chopped green olives
1 tomato, chopped
Parsley, salt, pepper and balsamic vinegar to taste

Chop eggplant into 1-inch (or smaller) pieces. Coat with olive oil and bake on a cookie sheet at 300-350 degrees for 1 hour.

Sautee 1 chopped onion in olive oil. (Leave the other 1/2 chopped onion raw).

Combine all ingredients with cooked eggplant.

Add the raw onion to the mixture.

Serve cold or at room temperature with whole-grain bread or crackers.

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