Date: Mon, 15 Aug 94 11:55:02 CDT
From: Marge Robbins (email@example.com)
(this is really yummy)
peel one medium eggplant and slice thinly. Place in a single layer in a
no stick baking pan. Cover with thin slices of red or sweet onion. Cover
that with slices of tomatoe home grown if possible. bake in a 350' oven
until veggies are tender, about 1/2 hour. Cool slightly and whir in a
blender. Serve with wholewheat crackers.