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      Title: Yummy Eggplant-Patlilya
 Categories: vegetables
      Yield: 1 serving

      1 md Eggplant, blanched; until
           -tender
    1/4 c  Olive oil
      1 md Onion; finely chopped
    1/4 c  Shallots; chopped
      1 cl Garlic; finely chopped
    1/4 c  Tomato paste
      1 tb Sugar
      3 tb Lemon juice
           Salt
           Freshly ground black pepper
           Garnish:
      2    Eggs, hardboiled
           Onion, chopped
           Parsley, chopped
           Lemon slices, paper thin
           Olive oil

  Plunge cooked eggplant in ice water; to cool, peel & chop very
  finely.  Heat olive oil in skillet. Add onion, shallots, garlic,
  and the eggplant.  Saute until quite dry.  Add tomato paste.  Stir
  to combine thoroughly.  Simmer the mixture until it is very thick
  and almost sticking to the pan.  Season to taste with salt and
  freshly ground pepper, sugar, and lemon juice.  Cool and chill.
  Serve on greens with a garnish of the yolks and whites of 2
  hardboiled eggs, chopped separately, chopped onion, chopped
  parsley, then drizzle olive oil over the top and garnish with
  paper-thin lemon slices.  This is a delicious appetizer and a very
  good spread for bread or crisp toast.

  I served it on french bread without any garnishes and I picture it
  on focaccia sprinkled with sesame seeds and parsley or maybe a wee
  bit of lemon basil.  And I used my processor where appropriate.

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