Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Eggplant with Tomato Tapenade

Norma Wrenn Npxr56b

2 md Eggplants

1/4 c Wesson Oil

1 ts Garlic powder

3/4 c Tomato Tapenade; divided

3/4 c Sargento Fancy Supreme

Shredded Parmesan Cheese -divided -TOMATO TAPENDADE 3 oz Package dried tomatoes

2 c water

2 tb Wesson oil

2 Cloves garlic; minced

1 ts Grated lemon rind

1 ts Lemon juice

1 ts Dried whole basil

1/2 ts Ground pepper

1/4 c Ripe olives; sliced

1 tb Drained capers

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 400 for 8 minutes; turn eggplant, and bake an additional 5 minutes. Spread 1 tb 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. (wrv)

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