Ingredients
- 2 eggplants
- 2 garlic (cloves)
- 475 ml water
- 120 gr tomato tapenade
- 60 gr sargento fancy supreme
- 55 gr tomatoes (dried)
- 60 ml wesson oil
- 34 gr ripe olives
- 30 ml wesson oil
- 9 gr capers (drained)
- 5 ml lemon juice
- 3 gr garlic powder
- 2 gr lemon rind (grated)
- 1 gr basil (dried whole)
- 1 gr pepper (ground)
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)
