Texas Caviar

The unlikely combination of eggplant, black-eyed peas, tomatoes and cumin blend flawlessly for a dip that's destined to be everyone's favorite! Just be careful - it's hard to stop dipping once you get started.

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
• ½ cup minced fresh cilantro
• Baked fat-free tortilla chips

Directions:

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. Makes 16 servings.

Nutrition per Serving:

(Serving size = 1/4 cup caviar with 4 tortilla chips)

• Calories = 107
• Total fat = 3 g
• Saturated fat = 1 g
• Carbohydrate = 17 g
• Fiber = 1 g
• Protein = 3 g
• Sodium = 272 mg

Dietary Exchanges:

• Fat = ½
• Starch = 1

Source: www.diabeticcooking.com