1 cup zucchini, fire roasted, finely chopped
2 cups eggplant, fire roasted, finely chopped
½ cup red bell pepper, fire roasted, finely chopped
½ cup yellow bell pepper, fire roasted, finely chopped
4 teaspoons garlic, fire roasted, finely chopped
½ cup onions, fire roasted, finely chopped
1½ tablespoons Chef Paul Prudhomme’s Vegetable Magic®
¼ cup balsamic vinegar
1 tablespoon lemon juice
5 tablespoons cane syrup
1 tablespoon Chef Paul Prudhomme’s Magic Barbecue Seasoning®

Combine all ingredients and stir gently to combine. Eggplant caviar may be used a relish with all your meat, vegetable and seafood dishes. This caviar may also be used as a spread on melba toast, crackers, bagels or your favorite breads.

Note: Make sure all vegetables are fully roasted to give a rich, smoky taste. To roast the vegetables: If you have a gas range, simply place them right on the burner, in a high flame, and roast, turning with tongs, until the outer skin is charred all the way around. If your range is electric, you can roast in a preheated 500° oven. Plunge the roasted vegetables into ice water to stop the cooking, then rub off the black, charred skin under running water. It should slip right off, but if there are stubborn spots, just remove them with a sharp knife. When roasting garlic, first remove the loose outer papery skin. After roasting, gently remove the cloves by pulling off the burned outer husk, which will be fairly hard and can be removed like a shell. The cloves inside will be a rich brown color and fairly soft. Removing the cloves is easy if you work from the bottom of the garlic head, gently prying the head open with your fingers and removing the cloves one at a time.