Eggplant Caviar

Ingredients

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

Steps

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.