"This vegetarian eggplant dip is so rich in flavor, it is called caviar even though it contains none. This dip or spread may be served warm or chilled...."
INGREDIENTS
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2 (1-pound) eggplants
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2 tablespoons olive oil
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1-1/2 cups finely chopped onion
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1 cup finely chopped green bell pepper
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1 cup finely chopped red bell pepper
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3 cloves garlic, minced
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1/3 cup chopped fresh parsley
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1 tablespoon sugar
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2 tablespoons tomato paste
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2 tablespoons lemon juice
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1 teaspoon salt
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1 teaspoon dried basil
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1/8 teaspoon pepper
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1 (16-ounce) can crushed tomatoes, undrained