EGGPLANT HAITIAN STYLE

The Clarion Ledger

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Ingredients

1 medium eggplant, peeled and cubed
3 fresh basil leaves, chopped
½ tea. salt
1 T. grated Parmesan cheese
1 T. chopped fresh parsley
1/4 tea. pepper
1 T. fresh, minced oregano
1 T. fresh, minced thyme
3 tomatoes, chopped
2 onions, finely chopped
2 T. vegetable oil
2 garlic cloves, minced
2 T. fresh bread crumbs
3 T. tomato paste
●Preheat oven to 375F.
●Put eggplant, salt, and basil leaves in a heavy pot, and cover completely with water. Cook eggplant over medium heat until the water evaporates. Then put in remaining ingredients, except bread crumbs and tomato paste.
●Mash eggplant pulp with a fork, blending in seasonings well. (Do not use a food processor or blender. The eggplant will be too watery.)
●Grease a baking pan with 1 tea. oil and pour in eggplant mixture. Mix in tomato paste and sprinkle bread crumbs on top.
●Place in oven for 10 to 15 min. and serve.