Eggplant Caviar

• 1/4 c. butter
• 1 c. chopped onion
• 1 large eggplant, pared and diced into 1/2-inch pieces
• 1 (8 oz.) can tomato sauce
• 1 clove garlic, minced or pressed
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• dash of hot pepper sauce
• 1 to 2 tsp. fresh lemon juice
• chopped fresh parsley and tomato (for garnish)
• crisp crackers or fresh baked bread (to serve with spread)

1. In heavy skillet, melt butter.
2. Add onion and eggplant; saute for 2 minutes.
3. Stir in tomato sauce and garlic; simmer over low heat for 45 minutes, stirring occasionally, until eggplant is no longer chewy.
4. Check to be sure no browning occurs on the bottom of pan.
5. When mixture is very thick and vegetables are done, remove from heat.
6. Add salt, pepper, hot pepper sauce and lemon juice to taste.
7. Cover and chill.
8. To serve, sprinkle with fresh parsley and tomato.

butter, onion, eggplant, tomato sauce, clove garlic, salt, freshly ground black pepper, pepper sauce, lemon juice, parsley, crisp crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681858 (may not work)