Aubergine With Tomato Tapenade Recipe

• 2 med Aubergines
• 1/4 c. WESSON Oil
• 1 tsp Garlic pwdr
• 3/4 c. Tomato Tapenade, divided
• 3/4 c. SARGENTO Fancy Supreme Shredded Parmesan Cheese divided TOMATO TAPENDADE
• 3 ounce Package dry tomatoes
• 2 c. -water
• 2 Tbsp. Wesson oil
• 2 x Cloves garlic, chopped
• 1 tsp Grated lemon rind
• 1 tsp Lemon juice
• 1 tsp Dry whole basil
• 1/2 tsp Grnd pepper
• 1/4 c. Ripe olives, sliced
• 1 Tbsp. Liquid removed capers

1. Trim ends from aubergine; cut crosswise into sixteen 1/2-inch-thick slices.
2. Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt.
3. Bake at 400 for 8 min; turn aubergine, and bake an additional 5 min.
4. Spread 1 tb Tomato Tapenade on each slice; sprinkle with 1 Tbsp.
5. cheese.
6. Bake an additional 2 min.
7. Tomato Tapenade Combine tomatoes and water in a small saucepan; bring to a boil.
8. Cover; reduce heat, and simmer 10 min or possibly till tender.
9. Drain well; pat dry with paper towels.
10. Combine tomatoes, oil and remaining ingredients in a food processor or possibly electric blender.
11. Top with cover and process till coarsely pureed.
12. Yield: about 1-1/3 c.. (wrv)

aubergines, wesson oil, garlic, tomato tapenade, sargento, tomatoes, water, wesson oil, garlic, lemon rind, lemon juice, basil, pepper, olives, liquid removed capers

Taken from cookeatshare.com/recipes/aubergine-with-tomato-tapenade-71826 (may not work)