3 Eggplants

3 Garlic cloves; minced

1/3 c Olive oil

1 tb Minced parsley

-(or Onion, Basil or - Anchovies) 1 Lemon, juice only

Salt and pepper This makes a dip that is delicious on

2 Medium eggplants

1/2 c Vegetable stock

2 Onions, sliced

1 c Diced celery

3/4 c Tomato puree

1/2 c Vinegar

2 tb Sugar

2 tb Capers

4 tb Raisins or currants, plumped

In hot

3 lg Eggplants

Coarse salt Olive oil 2 lb Ripe tomatoes

3 ea Garlic cloves, chopped

2 tb Parsley, chopped

1 tb Lemon juice

1/8 ts Sugar

Salt & pepper Parsley to garnish Cut unpeeled