Title: Savory Eggplant-Tomato Butter
Categories: Sauce Condiment
Yield: 2 Cups

2	c	Finely chopped eggplant (peeled)
1/2	c	Finely chopped onion
1/4	c	Chopped plum tomatoes (peeled, seeded, finely chopped)
1	tb	Balsamic vinegar
1 1/2	ts	Brown sugar
1/2	ts	Minced garlic
1/2	ts	Oregano leaves, crushed
1/4	ts	Salt
1/8	ts	Ground black pepper
1	c	Butter; softened

In a medium saucepan combine eggplant, onion, tomatoes, vinegar, brown sugar, garlic, oregano, salt and black pepper. Cook over very low heat, stirring frequently, until eggplant is brown and tender, 10 to 15 minutes; cool slightly. In a large bowl combine eggplant mixture with butter until blended. Divide butter in half; place each half on a large sheet of plastic wrap. Shape into logs, 1 inch in diameter; wrap securely. Refrigerate until firm, about 1 hour. Use within a week or freeze up to 3 months. Serve with grilled chicken and fish or toss with pasta, rice and vegetables.

YIELD: 2 cups Serving: 1 tablespoon

Nutritional Information

per serving Calories 50 Total Fat 6 g Total Carbohydrates 1 g Protein 0 g Vitamin A 5 %DV Calcium 3 mg

Copyright American Dairy Association (Reprinted with permission)

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