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Eggplant and Tomato Stew
Recipe courtesy Michelle Bernstein

Ingredients
4 eggplants, trimmed but whole
Olive oil, for sauteing
1 Spanish onion, chopped
4 cloves garlic, chopped
2 round, ripe tomatoes, chopped
1 teaspoon hot pepper sauce
1 tablespoon ketchup
1 tablespoon parsley, chopped

Serving suggestion: lavash crackers

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Directions
Roast the eggplant in a preheated 400 degree F. 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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved