Fresh Tomato Eggplant Spread
|Ripe tomatoes||2 Large, seeded and chopped|
|Minced zucchini||1 Cup (16 tbs)|
|Chopped green onions with tops||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh basil||1 Tablespoon|
|Minced fresh oregano||2 Teaspoon|
|Minced fresh thyme||1 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Pine nuts/Slivered almonds||1⁄4 Cup (4 tbs)|
|Melba toast rounds||32|
Preheat oven to 375°F Poke holes in surface of eggplant with fork.
Bake 20 to 25 minutes or until tender.
Cool completely; peel and mince.
Place in colander; press to release excess water.
Combine eggplant with tomatoes, zucchini, green onions, vinegar, oil, honey, garlic, basil, oregano, thyme and black pepper in large bowl.
Refrigerate 2 hours to allow flavors to blend.
Stir in pine nuts just before serving.