Eggplant And Tomato Stew

Recipe Ingredients

4		Eggplants - trimmed but whole
		Olive oil - for sauteing
1		Spanish onion - chopped
4		Garlic cloves - chopped
2		Ripe round tomatoes - chopped
1 teaspoon	5ml	Hot pepper sauce
1 tablespoon	15ml	Ketchup
1 tablespoon	15ml	Chopped parsley
		Serving Suggestion
		Lavash crackers

Recipe Instructions

Roast the eggplant in a preheated 400 degree oven until soft, about 45 minutes.

Remove all the meat from the eggplant.

In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. Pulse until it becomes creamy.

Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B61) - from the TV FOOD NETWORK

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