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  Recipe Home » Misc » Eggplant With Tomato Tapenade
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  Eggplant With Tomato Tapenade
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 261
Ingredients:

MMMMMNORMA WRENN NPXR56B

2 medium Eggplants
1/4 cup WESSON Oil
1 tsp Garlic powder
3/4 cup Tomato Tapenade, divided
3/4 cup SARGENTO Fancy Supreme
Shredded Parmesan Cheese divided TOMATO TAPENDADE
3 oz Package dried tomatoes
2 cup -water
2 tbsp Wesson oil
2 Cloves garlic, minced
1 tsp Grated lemon rind
1 tsp Lemon juice
1 tsp Dried whole basil
1/2 tsp Ground pepper
1/4 cup Ripe olives, sliced
1 tbsp Drained capers
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 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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