A 1-pound eggplant
2 onions, chopped
1/2 cup olive oil
3 garlic cloves, minced
4 tomatoes, peeled, seeded
2 tablespoons lemon juice
1 1/4 teaspoons salt
1 teaspoon Tabasco sauce
Pepper to taste
1/4 cup pitted black olives
Peel and dice the eggplant and in a bowl let it stand in salted water to
cover for 15 minutes. Drain the eggplant in a colander, rinse it under
cold running water,
and drain it well.
In a stainless steel or enameled saucepan cook the onions in the olive
over moderate heat, stirring, for 3 minutes. Add the eggplant and garlic
mixture, stirring, for 15 minutes or until eggplant is softened.
Add the tomatoes, lemon
juice, salt, Tabasco and pepper, and simmer
the mixture for 10 minutes or until eggplant
is very soft.
In a food processor fitted with the steel blade or in a blender in
batches, purée the mixture until it is almost smooth. Spoon into a serving dish
garnish it with the chopped olives. Makes about 3 cups.
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