Eggplant Caviar

• HEALTHY
• VEGETARIAN

Ingredients

1. 1 large eggplant, halved lengthwise
2. 1 tablespoon olive oil
3. 1 small French baguette (about 6 ounces), sliced 1/4 inch thick
4. Vegetable cooking spray
5. 1 medium red bell pepper, cut into1/8 -inch dice
6. 1 small onion, minced
7. 2 garlic cloves, minced
8. 1 large tomato—peeled, seeded and cut into1/8 -inch dice
9. 3 tablespoons fresh lemon juice
10. Salt and freshly ground pepper
11. 2 tablespoons minced chives
12. 1 tablespoon minced fresh basil

1. Preheat the oven to 350°. Brush the cut sides of the eggplant with 1 teaspoon of the olive oil. Set the eggplant, cut sides down, on a baking sheet and roast for about 1 hour, or until tender and collapsed. Let cool.
2. Arrange the bread slices on another baking sheet and spray lightly with cooking spray. Bake for about 8 minutes, or until golden and crisp.
3. Heat 1 teaspoon of the olive oil in a nonstick skillet. Add the red pepper, onion and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 6 minutes. Transfer to a bowl and let cool.
4. Using a spoon, scrape the eggplant flesh from the skin; discard the skin. Finely chop the flesh and add the eggplant to the sautéed vegetables. Stir in the tomato, lemon juice and the remaining 1 teaspoon oil. Season with salt and pepper and refrigerate until slightly chilled. Stir the chives and basil into the eggplant caviar and serve with the croutons.