Eggplant With Tomato Tapenade

Recipe Ingredients

2		Eggplants (medium)
1/4 cup	59ml	Wesson oil
1 teaspoon	5ml	Garlic powder
3/4 cup	46g / 1.6oz	Tomato tapenade - divided
3/4 cup	177ml	Sargento fancy supreme
		Shredded parmesan cheese - divided
		Tapendade
1		Dried tomatoes
2 cups	474ml	- water
2 tablespoons	30ml	Wesson oil
2		Garlic - minced
1 teaspoon	5ml	Grated lemon rind
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Dried whole basil
1/2 teaspoon	2.5ml	Ground pepper
1/4 cup	59ml	Ripe olives - sliced
1 tablespoon	15ml	Drained capers

Recipe Instructions

Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices. Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt. Bake at 400F for 8 minutes; turn eggplant, and bake an additional 5 minutes.

Spread 1 tbs Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese. Bake an additional 2 minutes. Tomato Tapenade Combine tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil and remaining ingredients in a food processor or electric blender. Top with cover and process until coarsely pureed.

Yield: about 1-1/3 cups.

Source:
The New McDougall Cookbook

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