Heat olive oil in a large skillet over medium heat. Cut the tomatoes in half and peppers in quarters remove stems and seeds and place on another baking sheet. Mix in onion olive oil dill salt and. Serve warm or at room temperature with pita or rye bread. Step 1 cut top off eggplant.

Roast in the oven for 35 45 minutes turning once. Stir drained eggplant into the skillet. Cook mashing eggplant with the back of the spoon until flavors combine and tomato sauce darkens about 30 minutes. Step 4 set aside. Cook and stir until softened 5 to 8 minutes.

Add tomato sauce salt and pepper. Step 5 peel eggplant and chop. Transfer to a large bowl. 1 medium eggplant unpeeled but chopped rather fine 1 medium onion coarsely chopped 1 3 cup chopped green pepper 1 4 oz can of mushrooms drained and chopped 2 3 cloves garlic crushed 1 3 cup olive oil cover pan and simmer for 10 minutes. Directions step 1 preheat oven to broiler setting.

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Preparation heat the oven to 425 degrees. How to make sauteed eggplant spread. Armenian eggplant spread caviar this is my favorite eggplant vegetable spread i grew up eating in armenia. Toss all ingredients well cover the bowl and place in the refrigerator to chill. Cook and stir until fragrant about 3 minutes.

Place eggplant flesh in the bowl of a food processor. This salad can be made 24 hours in advance and will taste even better when the flavors are allowed to blend. Add eggplant and saute stirring occasionally until softened and moist 15 20 min adding more oil if needed to keep it from sticking to the bottom. Alice hamparian kasbarian s recipe for eggplant caviar aka the poor man s caviar combine in a large cookpot. After cooked peel the eggplant tomato and peppers.

Advertisement step 2 wash eggplant thoroughly then pierce skin with a fork in several places. Step 2 boil in salted water until tender. Ingredients 2 eggplants 6 red or green bell peppers 3 big onions 3 carrots 3 cloves garlic minced 3 tomatoes 1 2 cup chopped parsley. Place on a baking sheet and broil in. Add the tomatoes onion garlic parsley and seasonings.

Bake the eggplant on a baking sheet in the center of the oven turning it over once or twice until it is soft and its skin is charred and blistered about. Peel and dice the eggplant and add to bowl. Add green bell pepper. Eggplants should be charred and very soft when done. Puncture the eggplant with a knife and place on a baking pan.

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Stir in the onion tomatoes parsley olive oil lemon juice salt and pepper. Stir in the onion tomatoes parsley olive oil lemon juice salt and pepper. Bake the eggplant on a baking sheet in the center of the oven turning it over once or twice until it is soft and its skin is charred and blistered about. Advertisement step 2 wash eggplant thoroughly then pierce skin with a fork in several places. Place eggplant flesh in the bowl of a food processor.

Puncture the eggplant with a knife and place on a baking pan. Preparation heat the oven to 425 degrees. Add tomato sauce salt and pepper. Roast in the oven for 35 45 minutes turning once. Heat olive oil in a large skillet over medium heat.