This puree is an excellent way to process and preserve eggplants when they are abundant and beautifully firm. Freeze the puree in 1 cup portions. Use in sauces for pasta, as a filling for crepes, and in the superb Eggplant Mushroom Quiche.
2 medium eggplants
1 medium onion
2-3 garlic cloves
3-4 tbsp olive oil
1 tbsp minced fresh basil or 1 tsp dried
2-3 tbsp water, use as little as possible
Peel the eggplant and slice into 1/2 inch thick slices. Salt both side sand lay them on paper towels for 30 min to drain. Pat them dry and cut into cubes
In a large saute pan saute the onion and garlic in olive oil until the onion is softened. Add the eggplant cube and saute until the eggplant begins to color. Add the basil and water. Stir, cover and steam until the eggplant is tender. Puree in a food processor or blender
Peel eggplant and cook on grill under done.
In a large saute pan saute the onion and garlic in olive oil until the onion is softened. Add Add the basil and water. Stir and cook for a few minutes. Puree in a food processor or blender