Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat
the oven to 350 degrees.
Cut the stem off the eggplant and prick it all over with a fork.
Place it directly on the oven rack and bake for about 1 hour, or
until the eggplant is soft and the skin is wrinkled. Remove from the
oven and allow to cool.
When it is cool enough top handle, peel and chop. Place in a
blender or food processor with the parsley and cilantro. Process
until smooth. Place in a saucepan and add the remaining ingredients.
Cook, stirring, until the mixture thickens slightly, about 10 minutes.
75 calories, 0.9 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
