ANDREA'S EGGPLANT CAVIAR

1 large eggplant, peeled, and diced in about 3/4" cubes
2 tender celery stalks, chopped
4-8 green onions (white and green part), sliced
1-2 cloves garlic, minced or pressed
2 tbsp (or more) extra-virgin olive oil
Parmesan cheese
2 sl. stone ground whole wheat bread, in coarse crumbs
OPTIONAL: Italian tomato paste

Saute celery, green onions, and garlic in olive oil until softened. Add eggplant cook on medium with lid, stirring frequently, till nice and tender. Check freqently to see if a little water needs to be added. Add bread crumbs, and Parmesan cheese. Serve with Italian tomato paste, if desired--mix 2-3 few spoonfuls into eggplant on the serving plate. Pass around parmesan cheese.

I love the way this tastes with the tomato paste but some people don't like it this way.


The eggplant won't taste as good if you mix in the tomato paste and refrigerate it for leftovers.

If you prefer to serve it without the tomato paste, you may need to add a little italian seasoning, and it may taste best the next day.