TLC Cooking "Cowboy Caviar"

Cowboy Caviar

Cowboy Caviar

YIELD Makes 16 servings
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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:

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.
Stir in tomatoes with juice, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro.
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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