Recipe - Eggplant With Tomato Tapenade

NORMA WRENN NPXR56B
2 md Eggplants
One fourth cup WESSON Oil
1 teaspoon Garlic powder
Three fourths cup Tomato Tapenade; divided
Three fourths cup SARGENTO Fancy Supreme
Shredded Parmesan Cheese
divided
TOMATO TAPENDADE
3 ounce Package dried tomatoes
2 cup water
2 tablespoon Wesson oil
2 Cloves garlic; minced
1 teaspoon Grated lemon rind
1 teaspoon Lemon juice
1 teaspoon Dried whole basil
One half teaspoon Ground pepper
One fourth cup Ripe olives; cut or sliced up
1 tablespoon Drained capers

Trim ends from eggplant; cut crosswise into sixteen 1/2inchthick slices.
Arrange slices on a greased baking sheet; brush both sides with oil, and
sprinkle with garlic salt. Bake at 400~ for 8 minutes; turn eggplant, and
bake an additional 5 minutes. Spread 1 tablespoon 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 11/3 cups. (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini