Eggplant Caviar

• 2 medium eggplants
• 1 cup water
• 1 cup canned crushed tomatoes
• 1 tablespoon tomato paste
• 1 clove garlic, crushed
• 1 teaspoon lemon juice
• 1 teaspoon Balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon capers
• A few drops hot pepper sauce
• 1 tablespoon minced onion
• 1 teaspoon sugar

Cook in 1 cup water until tender. Drain and mash.

Add remaining ingredients.

Chill several hours or overnight.

Serve as spread for bread or crackers.

Makes 2-1/3 cups.

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