Eggplant Caviar

Great as a dip or spread with raw vegetables,
crackers or toasted bread rounds or triangles.

Ingredients:
2 Italian eggplants
2 tablespoons olive oil
1-1/2 cups finely chopped onion
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1 tablespoon sugar
2 tablespoons tomato paste
2 tablespoons lemon juice
1 teaspoon salt or to taste
1 teaspoon dried basil
1/8 teaspoon pepper
1 (16-ounce) can crushed tomatoes, undrained

Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil.
Prick the eggplants with a fork
and place on the baking sheet.
Bake at 400 for 45 minutes or until tender.
Let cool until comfortable to handle,
then peel and finely chop.
Place the eggplant in a colander and
set aside to let the liquid drain out.
Preheat a large skillet over medium-high heat.
Add olive oil and swirl to coat the pan.
Add onion, bell peppers, and garlic
and saute until vegetables are tender.
Stir in drained eggplant,
parsley, sugar, tomato paste,
lemon juice, salt, basil,
pepper, and crushed tomatoes.
Cover, reduce heat, and simmer
about 1 hour, stirring occasionally.
Serve warm or refrigerate and serve chilled.