Caviar d'aubergines - Eggplant

Ingredients

½ lb fresh tomatoes, peeled seeded and chopped (Roma best)

¾ tsp salt

1 ½ lbs eggplant

4T plus 1 tsp olive oil

2/3 cup minced onion (1 med onion)

4 cloves garlic, minced

4 tsp red wine vinegar

Fresh ground pepper

Procedure

1. Preheat oven to 425 F.
2. In a strainer above a bowl, sprinkle the tomatoes with ¼ tsp salt; let drain for 20 minutes.
3. Split each eggplant in half lengthwise. Drizzle 1 tsp oil over the cut side. Place in baking pan with ½ cup water and bake for 45 minutes until tender, adding more water if needed. Set aside to cool.
4. With a spoon, scoop out the flesh of the eggplants.
5. In a food processor, puree the eggplant, the drained tomatoes, onion, garlic, remaining oil, vinegar, ½ tsp salt and pepper for 1 minute.
6. Taste and correct for seasoning.
7. Serve on grilled bread, as a dip for vegetables, or as an accompaniment to cold chicken.