Eggplant Caviar

1. 1

   Preheat the oven to 350.

2. 2

   Brush the cut sides of the eggplant with 1 teaspoon of the olive oil.

3. 3

   Set the eggplant, cut sides down, on a baking sheet and roast for about 1 hour, or until tender and collapsed.

4. 4

   Let cool.

5. 5

   Arrange the bread slices on another baking sheet and spray lightly with cooking spray.

6. 6

   Bake for about 8 minutes, or until golden and crisp.

7. 7

   Heat 1 teaspoon of the olive oil in a nonstick skillet.

8. 8

   Add the red pepper, onion and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 6 minutes.

9. 9

   Transfer to a bowl and let cool.

10. 10

    Using a spoon, scrape the eggplant flesh from the skin; discard the skin.

11. 11

    Finely chop the flesh and add the eggplant to the sauteed vegetables.

12. 12

    Stir in the tomato, lemon juice and the remaining 1 teaspoon oil.

13. 13

    Season with salt and pepper and refrigerate until slightly chilled.

14. 14

    Stir the chives and basil into the eggplant caviar and serve with the croutons.

* Per serving · 4 servings · Values may vary.