Preparation / Directions:
Time: 1:10 Preheat the oven to 350 degrees.
Cut the stem off the eggplant and prick it all over
with a fork. Place it directly on the oven rack and
bake for about 1 hour, or until the eggplant is soft
and the skin is wrinkled. Remove from the oven and
allow to cool.
When it is cool enough top handle, peel and chop.
Place in a blender or food processor with the parsley
and cilantro. Process until smooth. Place in a
saucepan and add the remaining ingredients. Cook,
stirring, until the mixture thickens slightly, about
10 minutes.
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