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Eggplant Haitian Style


1 medium eggplant, peeled and cubed
1/2 teaspoon salt
3 fresh basil leaves, chopped
1 tablespoon grated parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1 tablespoon fresh, minced oregano
1 tablespoon fresh, minced thyme
3 tomatoes, chopped
2 onions, finely chopped
2 tablespoons vegetable oil
2 garlic cloves, minced
2 tablespoons fresh bread crumbs
3 tablespoons tomato paste


Preheat oven to 375 degrees.

Put eggplant, salt, and basil leaves in a heavy pot, and cover completely with water. Cook over medium heat until water evaporates. Then put in remaining ingredients, except bread crumbs and tomato paste. Mash eggplant pulp with a fork, blending in seasonings well. (Do not use a food processor or blender. The eggplant will be too watery.)Grease baking pan with oil and pour in eggplant mixture. Mix in tomato paste and sprinkle bread crumbs on top. Place in oven for 10 to 15 minutes and serve.

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