Salt
2 med. eggplants, or 4 slender Japanese eggplants, peeled and sliced
3 tbsp. olive oil
1 white onion, chopped
4 cloves garlic, crushed
3/4 c. fresh basil, minced
2 tbsp. water
3/4 c. walnuts, chopped or pine nuts
1/4 c. fresh Tofu, well drained
Freshly ground pepper

Salt both sides of eggplant slices and drain on paper towels 30 minutes. Pat dry and cut into cubes. Heat olive oil in large skillet and saute onion and garlic until onion is tender and translucent. Add eggplant and saute until cubes begin to brown. Add 1/4 cup basil and water. Stir well, cover, lower heat and steam until eggplant is tender. Puree in blender or food processor. Add walnuts, remaining 1/2 cup basil and Tofu. Blend or process. Combine, taking care not to liquify. Season to taste with salt and pepper. Makes 3 1/2 cups. NOTE: Serve over pasta, as dip for raw vegetables, filling for cherry tomatoes or compliment to fresh mozzarella cheese.