I added a few things to Granny’s Eggplant Caviar recipe. I even added chicken and served it for dinner!
- 1 onion chopped
- 1 medium eggplant, peeled and cut into cubes
- 1-2 tomatoes chopped or a can of diced tomatoes
- olive oil
- 1/2 cup sliced green olives
- 1/4 cup toasted pinenuts
- 3 T. cilantro, chopped
Saute onion in olive oil in large skillet until softened. Add eggplant, tomatoes, olives, stir to mix. Cover and let simmer for 15 minutes or longer until the eggplant is soft. Stir in pinenuts and cilantro. Serve with crackers as an appetizer. Or…
I also brown a couple of chicken breasts and nestle them in with the eggplant mixture, and let it cook for about 20-25 minutes to cook the chicken through. Serve over rice, or pasta, or couscous. Yummy!