Ingredients
2 medium eggplants
1/2 cup olive oil
4 gloves of garlic, minced
1/8 cup fresh lemon juice
1 cup water
2 cup fresh basil, chopped
3/4 cup pine nuts, toasted, chopped
1 cup sun-dried tomatoes, diced
salt and pepper to taste
Preparation
Peel eggplants, dice into cubes and saute in 1/2 cup of olive oil with garlic for 10-15 minutes. Add lemon juice and water, cover and continue to cook for 15 minutes or untill the eggplant is very soft. Mash the eggplant with the sauce. Add the basil, pine nuts and sun-dried tomatoes. Season with salt and pepper. Serve on a bed of baby greens, drizzled with olive oil. May be served warm or cold.
