Poor Man's Caviar

Ingredients

• 16 ounce canned tomatoes crushed undrained canned
• 1 teaspoon basil dried
• 2 pound eggplants 
• 0.3 cup parsley fresh chopped
• 3  garlic cloves minced
• 1 cup bell pepper green finely chopped
• 2 tablespoons juice of lemon 
• 2 tablespoons olive oil 
• 1.5 cups onion finely chopped
• 0.1 teaspoon pepper 
• 1 cup bell pepper red finely chopped
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 2 tablespoons tomato paste 

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil
• colander

Directions

1. Preheat oven to 40
2. Pierce eggplants with a fork; place on a foil-lined baking sheet.
3. Bake at 400 for 45 minutes or until tender.
4. Let cool slightly; peel and finely chop.
5. Place eggplant in a colander; let drain.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add onion, bell peppers, and garlic, and saut 8 minutes or until tender. Stir in eggplant, parsley, and remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
8. Serve caviar warm or chilled with assorted raw vegetables or toasted pumpernickel bread triangles.