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Cowboy Caviar

Categories: Entertaining, Low-calorie, Snacks
Type: Appetizers and Snacks

This "caviar" snack prominently features eggplant, tomatoes, and bell peppers.

Serves: Serves: 4


  • 1 1/2 pounds eggplant
  • 3/4 teaspoon garlic powder
  • 6 tablespoons vegetable broth, divided
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 3/4 cup chopped green bell pepper
  • 1 cup canned diced tomatoes with roasted garlic, drained well
  • 2 tablespoons tomato paste
  • 1 teaspoon lemon juice
  • 1 teaspoon red wine vinegar
  • Pepper to taste

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  1. Preheat oven to 400F.
  2. Line baking sheet with foil and spray with cooking spray.
  3. Cut eggplant into 1-inch slices and arrange on baking sheet.
  4. Sprinkle eggplant with garlic powder and spray lightly with cooking spray.
  5. Bake 30 to 40 minutes, until soft.
  6. Cool slightly; peel and chop eggplant.
  7. Spray large nonstick skillet with cooking spray; add 3 tablespoons broth and heat over medium-high heat.
  8. Cook onion and garlic until softened.
  9. Add bell pepper, and cook 1 to 2 minutes.
  10. Add chopped eggplant and additional vegetable broth (if needed); stir in diced tomatoes, tomato paste, lemon juice, red wine vinegar and pepper.
  11. Remove from heat and mix well. Transfer eggplant mixture to bowl or container; cover and refrigerate up to 5 days.
  12. Serve with crackers, pita crisps or cucumber slices.
  • Purchase frozen bell pepper strips or chopped peppers at the supermarket salad bar.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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