Kero HaBe > wrote:

> An Aubergine was "bestowed" upon me.
> What's the best thing to do with it??

Poor Man's Caviar... nothing's better. Here is a recipe.

Poor Man's Caviar (Aubergine Caviar)

2 medium aubergines (eggplants)
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
1 tablespoon (optionally) each of parsley, chervil and tarragon, minced
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste

Preheat the oven to 180°C (350°F). Bake the aubergines for about 35
minutes or longer until they are soft and their skin is charred. To
peel, plunge them into cold water and the skin will come off easily.
Alternatively, remove the flesh with a teaspoon. Discard the seeds. Put
into the food processor one after another: garlic, then onions, then
tomatoes and then aubergines, chopping them to a not quite purée-like
consistency and putting in the next component after chopping the
previous one. The 'caviar' should be a tiny bit chunky, not too smooth.
(The classic - and better - method is to chop everything by hand, of
course). Remove everything from the food processor to a mixing bowl and
add 4 tablespoons of olive oil, vinegar, salt and pepper and,
optionally, the minced herbs. Mix together thoroughly. Heat the
remaining olive oil in the skillet over moderate heat and pour in the
aubergine mixture. Bring to the boil, stirring constantly, then turn
the heat to low and simmer until the excessive moisture in the pan has
evaporated. If necessary, add more salt, pepper and vinegar (or lemon
juice). Transfer the 'caviar' to a bowl and chill until ready to serve.
Serve with crusty bread.

Victor