Fairytale Eggplant Spread

By Lisa Shaub

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​10 fairytale eggplants
1 nice, ripe, medium size tomato chopped
3 garlic cloves chopped
10 kalamata olives chopped
1 small onion chopped
1 bunch rosemary chopped
2 cups water
1 tbs salt
1 Tbs olive oil

Cut up the eggplant into small pieces. Cook for 5 minutes in 1 cup water, until the water is dark. Dump the water and add another cup of water. Cook for five minutes and dump this water. Add tomato, garlic, kalamata olive, onion, rosemary, and salt. Cook for 20 minutes, If the mixture seems dry, add water as it cooks. When the eggplants are soft the spread is done. Take off the stove and add olive oil. Add more garlic and salt if necessary.

​Serve warm on Brushetta, on fresh pasta, or as a dip.