Eggplant “Caviar”

° Makes 3 cups

This spread can be served as an appetizer or as an hors d’oeuvre with aperitifs. Easy to make, it is particularly good on Pita Cheese Toasts or black pumpernickel bread, and it will keep for up to a week in the refrigerator. You can also use it as a pasta sauce. Or serve it hot as a side dish with meat or fish.

• 1 or 2 Chinese or Japanese eggplants (the long, narrow type; 1 pound total)
• 1 tablespoon canola oil
• 2 onions (about 6 ounces total), peeled and chopped (1½ cups)
• 3 large cloves garlic, peeled, crushed, and chopped (2 teaspoons)
• 2 ripe tomatoes (about 12 ounces total), halved, seeded, and cut into ¼-inch dice (1½ cups)
• 2 tablespoons olive oil
• 1½ tablespoons chopped cilantro
• 1 tablespoon cider vinegar
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sugar
• ½ teaspoon Tabasco sauce

Preheat the oven to 400 degrees. Place the eggplants (whole and untrimmed) on a cookie sheet lined with nonstick aluminum foil. Bake for 45 minutes, or until soft. Remove from the oven and let cool slightly.

While the eggplant is cooking, heat the canola oil in a large skillet over medium heat, then add the onions and sauté for 3 to 4 minutes. Stir in the garlic, then transfer the mixture to a bowl. Add the remaining ingredients. Stir to combine.

When the eggplant has cooled enough to handle, peel off and discard the skin and mince the flesh by hand or in a food processor (you should have 1¾ to 2 cups). Add the eggplant to the ingredients in the bowl and mix well.