MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggplant with Tomato Tapenade
 Categories: Sun-dried, Appetizers, Vegetables
      Yield: 16 servings
 
MMMMM--------------------NORMA WRENN NPXR56B-------------------------
      2 md Eggplants
    1/4 c  WESSON Oil
      1 ts Garlic powder
    3/4 c  Tomato Tapenade; divided
    3/4 c  SARGENTO Fancy Supreme
           Shredded Parmesan Cheese
           -divided

           -TOMATO TAPENDADE

      3 oz Package dried tomatoes
      2 c  -water
      2 tb Wesson oil
      2    Cloves garlic; minced
      1 ts Grated lemon rind
      1 ts Lemon juice
      1 ts Dried whole basil
    1/2 ts Ground pepper
    1/4 c  Ripe olives; sliced
      1 tb Drained capers
 
  Trim ends from eggplant; cut crosswise into sixteen
  1/2-inch-thick slices. Arrange slices on a greased
  baking sheet; brush both sides with oil, and sprinkle
  with garlic salt. Bake at 400° 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 1-1/3 cups. (wrv)
 
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