Eggplant Caviar
1 medium eggplant, roasted
1 yellow onion, chopped
2 large tomatoes, peeled and chopped
1/2 cup green pepper
2 stalks celery or fennel
kosher salt and freshly ground pepper
sprinkle of sugar
1 tablespoon red wine vinegar
1/4 cup olive oil
Bake eggplant at 375 degrees until black outside, about 45 minutes. Roast bulb of garlic at the same time. Peel eggplant, remove seed portion, mash with garlic. Combine onion, tomatoes, green pepper and celery; add salt, pepper, sugar, vinegar and olive oil. Fold all into eggplant; refrigerate for several days. Drain off liquid and serve as spread.