Eggplant Tapa Spread

• 2 med eggplants, half the peel removed
• olive oil
• 1 cup onion, chopped
• 1-2 Tablespoons garlic, minced
• 1 Tablespoon cumin spice
• 1 Tablespoon Italian herbs
• 1/4 cup sherry vinegar
• 1 14-ounce can tomato sauce or diced tomatoes
• 3/4 cup green onions, chopped
• salt & pepper
• sugar
• Worcestershire sauce
• Tabasco sauce

1. Slice eggplant into 1/2 inch slices and layer in a colander with salt. Set aside for 30 to 45 minutes.
2. Dry the eggplant with paper towels. In a large saute pan heated over high heat, working in batches, saute the eggplant with the olive oil until well browned and softened about 2-3 minutes. Drain on a plate lined with paper towels and continue sauteing the eggplant until done. Wipe the plan clean and return to the stovetop. Saute the onions and garlic with the olive oil until softened, about 2-3 minutes. Add the Cumin spice, Italian herbs and vinegar and cook 1-2 minutes. Add the tomatoes and cook until well heated. Remove from heat and place in the bowl of a food processor with the eggplant. Process until it is still chunky. Place in a mixing bowl and add the green onions. Season to taste with salt, pepper, sugar, Worcestershire sauce and Tabasco sauce. Serve with tortilla chips or crostini.

eggplants, olive oil, onion, garlic, cumin spice, italian herbs, sherry vinegar, tomato sauce, green onions, salt, sugar, worcestershire sauce, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/eggplant-tapa-spread-52552511 (may not work)