Eggplants are Awesome!

So, the other day I had an eggplant laying around in my fridge...aahhh, what do you do with an eggplant?   Ummmm, so many things!

This Eggplant Spread recipe is one way to make that eggplant go the distance.  Trust me, in flavor and in simplicity, it's a winner!

-1 small eggplant, cut in cubes
-3 or 4 garlic cloves (*for deeper flavor, roast the garlic in the oven)
-2 or 3 plum tomatoes (insides discarded), chopped coarsely (*you can also use sun-dried tomatoes instead about 3 or 4--also tasty)
-handful of basil leaves (*what can you fit in your hand?  generally 3/4 oz or less)
-salt & pepper
-olive oil
-lemon juice

How to make the spread?

Season the cubed eggplant with salt and pepper and sautee in olive oil over medium heat. Now take the cooked eggplant, garlic, tomatoes, and basil, and two or three drops of lemon juice in a food processor and hit the chop/grind setting until the mixture is well mixed but still slightly chunky (basically stop before it gets to the point of being pureed beyond the point of recognition).  *If you use the sun-dried tomatoes, I do not recommend adding the lemon juice, since these tomatoes generally have a little edge to them.

My favorite use for Eggplant Spread:  Sandwiches!
...so this is a two in one recipe I guess.  The spread is great for sandwiches, and the one I love making, great for home, or to transport to an outdoor concert or vineyard--some of my favorite things!  

-1 French Baguette
-6 slices of provolone cheese
-Olive Oil

Slice the baguette and drizzle with olive oil, spread the eggplant on one halve of the baguette, then cover the halve with provolone cheese and put both halves in the oven at 375 degrees for about 10 to 12 minutes--or until the bread appears toasted and the cheese has melted.  

You can use the spread with home my home made pita chips, or even as something to mix with our favorite pasta.