Eggplant Caviar

• 3 red peppers
• 1 eggplant, approximately 1 lb.
• 1/2 C chopped walnuts
• feta cheese, approximately 1 1/2 inch block
• 2T fresh dill (1/2 t dry is ok)
• 1 bud garlic
• 2 T balsamic vinegar
• 1 T red wine vinegar
• 3 T olive oil (or 2 T walnut oil and 1 T light olive oil)
• 3 - 4 T dry bread crumbs (some panko is good)
• 1/2 t salt
• 1/4 t pepper

1. Rub peppers and eggplant with oil. Prick the eggplant in several places. Spray baking sheet with PAM and place eggplant and peppers on sheet. Roast 1 1/2 hours at 350 degrees, turning every 20 minutes or so. Remove from oven. Place red peppers in a plastic bag. Cover eggplant lightly with foil and allow eggplant to cool half an hour.
2. Place cooled eggplant meat into a foley mill, process. Add the feta cheese to the mill and process.
3. Remove skins and seeds from peppers. Place in food processor along with nuts and garlic and process a few seconds. Add vinegar and oil and process a few more seconds.
4. In large bowl, place eggplant mixture, red pepper mixture, crumbs, dill, salt and pepper. Mix very well by hand. Place in serving bowl, garnish with a few sprigs of fresh dill, cover and refrigerate.

red peppers, eggplant, walnuts, feta cheese, t, garlic, t, t, olive oil, t, salt, pepper

Taken from www.epicurious.com/recipes/member/views/eggplant-caviar-1216406 (may not work)