Eggplant Appetizer

Name: Eggplant Appetizer
Ingredients: 3 large ripe tomatoes; 3 medium cloves garlic; 2 lb. eggplant (2 medium); 1 c. olive oil; 3/4 tsp. dried basil, crumbled; 1/2 tsp. dried oregano, crumbled; 1/4 water; 1 Tbsp. tomato paste; 1 1/2 tsp. salt; 1/4 tsp. pepper

10 ingredients

5 steps

Ingredients

3 large ripe tomatoes
3 medium cloves garlic
2 lb. eggplant (2 medium)
1 c. olive oil
3/4 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/4 water
1 Tbsp. tomato paste
1 1/2 tsp. salt
1/4 tsp. pepper

Directions

1

Place tomatoes in a large saucepan with boiling water to cover for 60 seconds to loosen skins.
2

Immediately drain tomatoes and rinse under cold running water.
3

Peel, seed and chop tomatoes; reserve.
4

Mince garlic; reserve.
5

Rinse eggplant, cut lengthwise into 1/2-inch slices, then cut slices crosswise into 1/2-inch (1.5 cm) wide sticks.