INGREDIENTS

INSTRUCTIONS

Eggplant Marmalade: Put the eggplant into a hot oven(450*) and roast
until their skins are completely soft, about one hour. Scrape out the
pulp and reserve. In a thick saucepan, saute' 1/3 of the onion in 1/3
of the oil, then add the eggplant. Cook on a low heat until most of
the moisture has evaporated. Season with salt and pepper and set
aside.  Tomato Marmalade: Peel the tomatos by first plunging them into
boiling  water for 10 seconds. Cut them in half and remove the seeds.
Cut into  small cubes. In a heavy pot, saute' 1/3 of the onion in 1/3
of the  oil. Add the garlic and tomatos -- cook on a low heat until
most of  the moisture has evaporated. Add the basil and season with
salt and  pepper. Set aside.  Roasted Red Pepper Sauce: Put the peppers
on a hot grill (or under the  broiler) Blacken on all sides. Remove the
charred skinds under running  water. Remove seeds, and cut pepper into
cubes. Saute' the remaining  onion in the remaining oil. Add the red
pepper and cook a few  minutes. Put mixture into a blender or food
processor .. Add  remaining olive oil, vinegar and salt and pepper to
taste. Blend  until smooth.  Tuna Steaks: Season the tuna with salt and
pepper and cook on a very  hot grill to personal preference. -- about 5
minutes per side. Put  some of each of the marmalades on plates and top
with a steak. Serve  with the Red Pepper sauce. Garnish with basil
leaves.  Serves 4  Posted to JEWISH-FOOD digest V96 #111  From:
alotzkar@direct.ca (Al)  Date: Thu, 26 Dec 1996 19:36:53 -0800

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