----------------------------NORMA WRENN NPXR56B---------------------------- 2 md Eggplants 1/4 c WESSON Oil 1 ts Garlic powder 3/4 c Tomato Tapenade; divided 3/4 c SARGENTO Fancy Supreme Shredded Parmesan Cheese -divided -TOMATO TAPENDADE 3 oz Package dried tomatoes 2 c -water 2 tb Wesson oil 2 Cloves garlic; minced 1 ts Grated lemon rind 1 ts Lemon juice 1 ts Dried whole basil 1/2 ts Ground pepper 1/4 c Ripe olives; sliced 1 tb Drained capers Trim ends from eggplant; cut crosswise into sixteen 1/2-inch-thick slices. Arrange slices on a greased baking sheet; brush both sides with oil, and sprinkle with garlic salt. Bake at 400~ for 8 minutes; turn eggplant, and bake an additional 5 minutes. Spread 1 tb Tomato Tapenade on each slice; sprinkle with 1 tablespoon cheese. Bake an additional 2 minutes. Tomato Tapenade Combine
tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil and remaining ingredients in a food processor or electric blender. Top with cover and process until coarsely pureed. Yield: about 1-1/3 cups. (wrv)
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