MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Eggplant with Tomato Tapenade
  Categories: Sun-dried, Appetizers, Vegetables
       Yield: 16 servings
 MMMMM--------------------NORMA WRENN NPXR56B-------------------------
       2 md Eggplants
     1/4 c  WESSON Oil
       1 ts Garlic powder
     3/4 c  Tomato Tapenade; divided
     3/4 c  SARGENTO Fancy Supreme
            Shredded Parmesan Cheese
       3 oz Package dried tomatoes
       2 c  -water
       2 tb Wesson oil
       2    Cloves garlic; minced
       1 ts Grated lemon rind
       1 ts Lemon juice
       1 ts Dried whole basil
     1/2 ts Ground pepper
     1/4 c  Ripe olives; sliced
       1 tb Drained capers
   Trim ends from eggplant; cut crosswise into sixteen
   1/2-inch-thick slices. Arrange slices on a greased
   baking sheet; brush both sides with oil, and sprinkle
   with garlic salt. Bake at 400~ for 8 minutes; turn
   eggplant, and bake an additional 5 minutes. Spread 1
   tb Tomato Tapenade on each slice; sprinkle with 1
   tablespoon cheese. Bake an additional 2 minutes.
   Tomato Tapenade Combine tomatoes and water in a small
   saucepan; bring to a boil. Cover; reduce heat, and
   simmer 10 minutes or until tender. Drain well; pat dry
   with paper towels. Combine tomatoes, oil and remaining
   ingredients in a food processor or electric blender.
   Top with cover and process until coarsely pureed.
   Yield: about 1-1/3 cups. (wrv)