Spicy and Tangy Eggplant

Chunks of eggplant are cooked with tomato, onion, smoked paprika & oregano in Caesar dressing. This mixture may also be chopped for bruschetta.

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Ingredients:

• 3 small eggplants (but not "baby")
• 1 large ripe tomato, chopped
• 1 1/2 cups caesar dressing (can be  light)
• 1/2 cup chopped onion
• 2 garlic cloves
• 1 tsp smoked paprika
• 1 tsp oregano
• Salt to taste

Method

Wash eggplants; remove ends, peel if desired, and cut into small chunks. In heavy saucepan, mix eggplant with dressing; stir in the rest of the ingredients. Place over medium heat. As soon it starts bubbling, turn heat to low and cover. Stir mixture often with a slotted spoon to avoid sticking; if that happens add a LITTLE water. Cook until eggplant is completely softened and tender. Serve warm, not hot. This side dish goes well with roasted chicken.

Notes: Putting mixture through food processor will result in a wonderfully creamy topping for "bruschetta."

Number of servings: Four

Submitted By: stasi3241811
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