Eggplant and Tomato Stew

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

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.