| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Spanish, Main dish, Soups, Vegan |
6 |
Servings |
INGREDIENTS
| 4 |
|
Ripe tomatoes |
| 2 |
sm |
Or 1 md eggplant, peeled, and cut into large chunks |
| 4 |
sm |
Or 2 md zucchini, cut into large chunks |
| 2 |
md |
Onions, peeled, and cut into large chunks |
|
|
About 10 cloves of garlic, peeled |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Sherry vinegar |
|
|
Salt and freshly ground black pepper to taste |
| 4 |
c |
Water |
| 4 |
|
Slices stale bread, crusts removed and torn up |
INSTRUCTIONS
Preheat oven to 400 degrees. In a roasting pan, combine tomatoes, eggplant,
zucchini, onions, garlic, and olive oil. Roast until eggplant is tender,
stirring occassionally, about 30 minutes.
Turn mixture into a bowl and add vinegar, salt, pepper, water, and bread.
Refrigerate and let sit several hours or overnight.
In a food processor or blender, blend mixture until smooth. Put it through
a food mill or strainer and discard solids. Check seasoning, garnish with
garlic croutons or roasted tomatoes and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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