Eggplant (Aubergine) Spread

• 14 cup olive oil
• 1 medium eggplant, peeled and coarsely chopped
• 12 cup chopped onion
• 1 garlic clove, minced
• 34 cup vegetable juice (like V8)
• 12 cup toasted chopped pine nuts
• 2 tablespoons chopped fresh parsley
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 18 teaspoon pepper
• pita bread, wedges

1. In skillet, over medium heat, in hot oil, cook eggplant, onion, and garlic about 15 minutes or until eggplant is tender, stirring often.
2. In covered blender or food processor, blend eggplant mixture till smooth.
3. In medium bowl, combine eggplant mixture, vegetable juice, pine nuts, parsley, soy sauce, sugar and pepper.
4. Stir until thoroughly mixed.
5. Cover; chill until serving time, at least 2 hours.
6. Serve with pita bread wedges.

olive oil, eggplant, onion, garlic, vegetable juice, nuts, parsley, soy sauce, sugar, pepper, pita bread

Taken from www.food.com/recipe/eggplant-aubergine-spread-39511 (may not work)