Eggplant and Tomato Stew

• 4 eggplants, trimmed but whole
• Olive oil, for sauteing
• 1 Spanish onion, chopped
• 4 cloves garlic, chopped
• 2 round, ripe tomatoes, chopped
• 1 teaspoon hot pepper sauce
• 1 tablespoon ketchup
• 1 tablespoon parsley, chopped
• Serving suggestion: lavash crackers

1. Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
2. Remove all the meat from the eggplant.
3. In a large saute pan, heat oil, and saute onions and garlic.
4. Add the eggplant.
5. Add all other ingredients, except the parsley.
6. Remove from the heat and place in a food processor.
7. Pulse until it becomes creamy.
8. Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.

eggplants, olive oil, onion, garlic, tomatoes, hot pepper, ketchup, parsley, suggestion

Taken from www.foodnetwork.com/recipes/eggplant-and-tomato-stew-recipe.html (may not work)