1 md Eggplant about 1-1/2 lbs
-halved lengthwise
1/3 c Olive oil
1 lg Red onion, chopped
2 cl Garlic, minced
2 Tomatoes peeled, seeded,
-and finely chopped
-(12 oz)
2 tb Fresh lemon juice
1/8 ts Cayenne pepper
Salt and freshly ground
-pepper
1/4 c Fresh parsley, minced
Position rack in lowest third of oven and preheat to
400 F. Lightly oil baking sheet. Place eggplant cut
side down on prepared sheet. bake until very soft,
about 45 minutes. Cool slightly. When cool enough to
handle, peel and chop. Heat 1/3 cup olive oil in heavy
large skillet over medium heat. Add onion and garlic
and cook until soft, stirring occasionally, about 10
minutes. Mix in eggplant, tomatoes, lemon juice and
cayenne pepper. Season with salt and pepper. cook over
low heat until thickened to spreading consistency,
stirring frequently, about 10 minutes. Cover and
refrigerate until well chilled. Can be prepared 2 days
ahead. Transfer to serving bowl. Sprinkle with parsley.
