| Olive Caviar 2 tablespoons of olive oil
1 cup of finely chopped eggplant, unpeeled
1 tablespoon of water
One 16 ounce can of pitted ripe olives, drained
2 tablespoons of chopped pine nuts, optional
2 teaspoons of chopped capers
1 teaspoon of red wine vinegar
2 cloves garlic, minced
1/8 teaspoon of salt, to taste
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In a small skillet, heat the oil over medium high heat. Add the eggplant, cook, stirring until the oil is absorbed, about 3 minutes. Add the water, cook, stirring until the eggplant is tender, about 3 minutes longer. Place the eggplant and the remaining ingredients in a food processor container fitted with a steel blade and process until smooth. Makes 1 1/4 cups
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