Eggplant paste (spread)

Ingredients for 8 servings:

• 2 tbsp olive oil
• 1 onion(s)
• 1 large eggplant(s)
• 10 tomatoes, dried in oil
• 6 small gherkins
• 3 garlic cloves
• some thyme stalks
• a few stalks of parsley
• 1 tsp mustard, grainy
• 1 tsp balsamic vinegar
• 2 tsp capers
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat the oil. Peel and finely chop the onion, and cook for 5 minutes over medium heat. Wash the eggplant and cut it into 1 cm cubes. Add it to the onion and fry for 8-10 minutes. Drain the sun-dried tomatoes and cucumbers, chop them, and mix them with the eggplant. Add the peeled and crushed garlic cloves. Wash the herbs and pat dry. Pluck the leaves from the stems and finely chop them. Add them to the pan with the mustard, vinegar, and capers and simmer for 5 minutes, stirring continuously. Transfer the eggplant mixture to a food processor and puree for a few seconds (a food processor also works). Delicious warm as a starter with baguette or toast, or cold as a spread, e.g., at parties.