You are here

Vegan Eggplant Caviar

admin's picture
  Tomatoes 2 Medium
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onions 2 Medium, finely chopped
  Green pepper To Taste, finely chopped
  Eggplant 1 , peeled, finely chopped
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Vinegar 1 Teaspoon
  Toast/Crackers 1 Cup (16 tbs)

Peel, seed and finely chop tomatoes.
Place in a strainer; let drain about 10 minutes.
In a large skillet, heat oil.
Add onions; saute 2 to 3 minutes until tender.
Stir in green pepper and eggplant.
Saute 2 to 3 minutes longer.
Add drained tomatoes, salt, pepper, sugar and vinegar.
Simmer 15 to 20 minutes to blend flavors.
Refrigerate at least 2 hours.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1409 Calories from Fat 561

% Daily Value*

Total Fat 63 g97.5%

Saturated Fat 7.5 g37.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3066.5 mg127.8%

Total Carbohydrates 192 g63.9%

Dietary Fiber 25.3 g101.2%

Sugars 44 g

Protein 31 g61.1%

Vitamin A 43.1% Vitamin C 117.1%

Calcium 28.8% Iron 64%

*Based on a 2000 Calorie diet

Vegan Eggplant Caviar Recipe