Eggplant With Tomato Tapenade

Ingredients

2 eggplants
60 ml wesson oil
3 gr garlic powder
120 gr tomato tapenade
60 gr sargento fancy supreme
55 gr tomatoes
475 ml water
30 ml wesson oil
2 garlic
2 gr lemon rind
5 ml lemon juice
1 gr basil
1 gr pepper
34 gr ripe olives
9 gr capers

Instructions

baking sheet; brush both sides with oil, and sprinkle with garlic salt. Bake at 200ºC 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- one third cups. (wrv)