Cowboy Caviar Photo
Cowboy Caviar

YIELD Makes 16 servings

INGREDIENTS

Nonstick cooking spray
2 teaspoons olive oil
1 small eggplant (about 3/4 pound), peeled and chopped
1 cup chopped onion
1 jalapeño pepper,* seeded and finely chopped (optional)
1 can (15 ounces) salsa-style chunky tomatoes, undrained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 teaspoon ground cumin
1/2 cup minced fresh cilantro
Baked fat-free tortilla chips
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

  1. Coat large nonstick skillet with cooking spray. Add oil; heat over medium heat until hot. Add eggplant, onion and jalapeño pepper, if desired; cook and stir 10 minutes or until vegetables are tender.
  2. Stir in tomatoes with juice, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro.
  3. Serve with tortilla chips.
This recipe appears in: Southwestern
NUTRITIONAL INFORMATION:
Serving Size: 1/4 cup Caviar with 4 tortilla chips
Sodium 272 mg
Protein 3 g
Fiber 1 g
Carbohydrate 17 g
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 26 %
Calories 107
DIETARY EXCHANGE:
Fat 1/2
Starch 1
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