Poor Man's Caviar with Beans
|Eggplant||3 Pound (Or 1 Large)|
|Olive oil||6 Tablespoon|
|Minced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ripe tomatoes||2 Large, peeled, seeded and chopped|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Minced fresh basil/2 teaspoon dried basil||2 Tablespoon|
|Cooked navy beans||2 Cup (32 tbs), if canned, rinse under running cold water and drain thoroughly|
|Lemon juice||2 Tablespoon|
|Ground pepper||To Taste|
|Drained capers||2 Tablespoon|
Put the eggplant in a baking dish and prick 3 times with the tines of a fork.
Bake in a preheated moderate oven (350° F) for 30 to 45 minutes or until soft.
Slit open the skin.
Remove most of the seeds with a teaspoon.
Mash the pulp with a fork.
Heat 4 tablespoons of the oil in a frying pan.
Cook the onion and garlic in it until soft and golden.
Stir into the eggplant and mix well.
Add the tomatoes, parsley, basil, and the beans.
Mix gently, taking care not to break the beans.
Combine the remaining 2 tablespoons oil and the lemon juice.
Stir into the eggplant mixture.
Season with salt and pepper and if necessary add a little more lemon juice.
Sprinkle with the capers.