Roasted Eggplant Caviar

Makes 12 servings

Total Yield: 5 cups POINTS® value | 0 per serving

Ingredients
3 sprays olive oil cooking spray
2 medium eggplant, washed
5 or more large garlic cloves, unpeeled
1 medium Vidalia onion, peeled and left whole
1 medium red pepper, seeded and de-veined and cut into large chunks
28 oz canned diced tomatoes, fire-roasted preferred, drained
2 tsp olive oil
3 anchovies canned in oil, drained, mashed
2 Tbsp fresh lemon juice, or more to taste
Salt and pepper, to taste.
Instructions
Preheat oven to 375ºF. Coat a roasting pan or baking dish with cooking spray.

Using a sharp knife, pierce eggplant several times and place in prepared pan with onion and garlic; coat with cooking spray. Roast, turning once, for about 1 hour. Add pepper during the last 15 or 20 minutes of roasting. When vegetables are cool enough to handle, peel eggplant and garlic; roughly chop onion. Place eggplant, garlic cloves, onion, pepper and diced tomatoes in a food processor; pulse 3 or 4 times to roughly chop.

Pour oil into a slow cooker. Using the back of a fork or spoon, mash anchovies in oil. Add vegetables and cook, covered, on low for 5 to 6 hours. Uncover, turn off slow cooker and allow mixture to firm up for about 45 minutes; season to taste with lemon juice, salt and pepper. Serve warm or cold as a spread or dip. (It also makes a tasty pasta sauce.)