Pam’s Eggplant Caviar

Recipes

Aug 15

as adapted by Ouita Michel & photography by Talitha Schroeder

Chef Ouita's mother Pam Sexton was famous for her nutritious and delicious meals. Pam's Eggplant Caviar was a frequent summertime fixture on the family table while Ouita was growing up in downtown Lexington. We made our batch with sun-ripe veggies from our backyard garden at Holly Hill Inn.

Ingredients

1 large eggplant
1 large onion diced
1 large green pepper diced
1 tablespoon minced or pressed garlic
½ cup extra-virgin olive oil
2 large tomatoes peeled, seeded and diced
2 tablespoons white wine
¼ cup minced fresh basil
Salt and pepper

Directions

Pierce the eggplant multiple times with a little knife
Roast til tender on a sheet pan- about 1 hour at 375℉
Peel and chop the eggplant.
Heat olive oil and sauté onions and peppers over medium heat until tender. Add the chopped tomato, eggplant and white wine to the peppers and onions.

Cook down about 40 minutes to an hour until thick and jammy. Season, add fresh basil. Cool.
Serve cold with crackers or toast