Eggplant Caviar (2)

Prick eggplant several times with a fork. Roast in a dry cast iron skillet over moderately high heat, turning frequently, until skin is blackened and pulp is completely softened, 40-50 minutes. Transfer to cutting board and cool 10 min, then peel off skin and coarsely chop pulp (it’s fine if a few specks of charred skin remain) (Can be done to this point a day ahead and chilled, covered. Bring to room temp before continuing). Combine with remaining ingredients. Serve w tapenade and toasted French bread.

Eggplant 1.5 pounds
Onion 0.25c finely chopped red
Tomato 1plum, peeled, seeded and chopped
Garlic 0.25tsp
Olive Oil 2T
Lemon Juice, Fresh 2T
Parsley 2T chopped fresh flat leaf
Basil 1T
Salt 0.75t sp
Pepper 0.25 tsp