Recipe - Country French Caviar

2 pound Eggplant (about 2 large)
One half lg Onion peeled
1 Clove garlic peeled
2 tablespoon Olive oil
1 tablespoon Red wine vinegar
2 tablespoon Lemon juice
Salt and freshly ground
Pepper to taste
One half cup Tomato sauce
3 tablespoon Minced fresh basil

1. Preheat oven to 350 degrees F. With a small, sharp knife, cut a
halfdozen slits in skin of each eggplant to allow steam to escape. Place
eggplants on a baking sheet. Bake until very soft (about 1 hour).

2. When cool enough to handle, peel eggplants and place pulp in a food
processor or blender with onion and garlic. Blend until smooth. Add oil,
vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl.
Season with salt and pepper. Stir in tomato sauce and basil. The spread can
be made up to 2 days ahead without the basil. Refrigerate, but serve at
room temperature; just before serving, mince basil and stir in; taste and
adjust seasonings, if necessary.

Makes about 4 cups, 8 servings.

Recipe By : The California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip