Cowboy Caviar


Cowboy Caviar

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.

Nutritional Information

Serving Size: 1/4 cup Caviar with 4 tortilla chips
Calories 107
Calories from Fat 26 %
Total Fat 3 g
Saturated Fat 1 g
Carbohydrate 17 g
Fiber 1 g
Protein 3 g
Sodium 272 mg

Dietary Exchange

Starch 1
Fat 1/2

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