Put whole eggplant under broiler. Cook, turning once, until skin turns brown and the eggplant is soft to the touch. Cool, cut in half, and scoop out pulp. Mash with a fork. Saute onion and garlic in oil. Mix with eggplant and stir in remaining ingredients. Recipe By : National Heart, Lung and Blood Institute Posted to MC-Recipe Digest V1 #274 Date: Fri, 1 Nov 1996 14:01:51 -0800 From: Rooby <rooby@shell.masterpiece.com> NOTES : Tasty right away but if you can leave it overnight it tastes even better.
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