Eggplant and Olive Pâté

Courtesy of The Big Book of Quick & Healthy Meals, published by Hearst Books/Sterling Publishing 2007.

INGREDIENTS
1 tablespoon olive oil
1 small red onion, finely chopped
1 eggplant, diced
2 cloves garlic, crushed
2 teaspoons tamari (soy sauce)
12 cherry tomatoes, blended
1 handful basil
1 teaspoon Dijon mustard
10 black olives, pitted and chopped
salt and black pepper to taste

PREPARATION
1. Sweat the onion in a skillet with the oil.

2. Turn up the heat, add the eggplant and stir-fry until soft, approximately 10 minutes. Lower the heat, add the garlic, tamari, and tomatoes, followed by the basil, mustard, and olives. Very gently stir-fry for a further 5 minutes.

3. Season and serve on toasted French bread with plenty of crisp green lettuce and French dressing.

NUTRITIONAL INFORMATION
Calories: 146

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