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Print this Recipe    Tomato Eggplant

Roasted Tomato Eggplant
Servings: 4

2 T olive oil
1 large red onion
2 T balsamic vinegar
1 1/2 lb ripe Roma tomatoes
1 lb eggplant (trimmed stem)
salt & pepper to taste

Line two baking pans,m each 10 x 5 inches with foil (or use non
stick pans). Oil foil or non stick pans.

Cut onions into 1/2 inch thick slices; place in a single layer in
1 pan.

Brush generously with viengar, then lightly with oil. Cut tomatoes
into slices about 1/4th inchthick and overlap slightly on pan with
onion; brush lightly with oil. Bake in a 475 oven until tomatoes
are well browned on edges, 50 to 60 minutes.

Cut eggplant into 1/2 inch thick slices and arrange in a single
layer on second pan; brush lightly with oil. Bake in a 475 oven
until browned and very soft when pressed 30 to 40 minutes.

In food processor or blender, whirl tomatoes, onion and eggplant
until pureed to desired conisistency. Add salt and pepper to taste.
Serve warm or cool. If made ahead, cool, cover, and chill up to 3
days. Makes about 2 cups, 4 or 5 servings.

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