|Homemade Cowboy Caviar|
1 - medium eggplant, peeled and cubed
2 - tablespoons olive oil
1 1/2 - cups Marinara Sauce
1 - (16-ounce) bottle chunky picante sauce (1 1/2 cups)
- Cook eggplant in oil in a nonstick skillet over medium-high heat 10 minutes, stirring often.
- Stir in Marinara Sauce and picante sauce; cook until heated. Served chilled or at a room temperature with corn chips.
Yield: 4 cups
Recipe By: Linda Magers
From: Clemmons, North Carolina
Book: Southern Living