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Eggplant caviar served as a cold spread on rye or pumpernickel is a delicious vegetarian treat, especially during Lent.
Preheat oven to 350 F. Pierce the eggplant with a fork in several places. Put it into a roasting pan and into the oven for about 30 minutes, or until soft. Remove pan from oven. Allow the eggplant to cool and then slice it in half and remove the pulp. Chop up or puree the pulp with a knife or in a food processor to preferred consistency and set aside. I like it smooth and creamy. Discard the skin.
In a large saucepan/saute pan, saute the onion, bell pepper and garlic in the tablespoon of oil over medium-low heat until tender and onion is translucent. Add the pureed eggplant, drained tomatoes, ketchup, salt and pepper to taste. Simmer over low heat, stirring frequently, for about 30 to 45 minutes (longer if you like). You want a nice soft smooth texture. Be careful not to burn your mixture.
Add lemon juice and a nice pinch of sugar. Stir to combine. Transfer mixture to a bowl, allow to cool, and then refrigerate until cold.
Serve spread over cracker, pumpernickel or rye bread.
When traveling with 6 children on the road, my kids like to munch along the way. Chips are their favorite so I decided to bring a healthier alternative “chip” on the trip. Even the kids who don’t like kale love these kale chips.
I named it this because the nutritional yeast makes it cheesy tasting. It really does taste like cheese but this is a healthier alternative (try nutritional yeast on popcorn!).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!