Eggplant (Aubergine) Spread

Just in case you're looking for a different way to fix eggplant, this looked quite tasty. (Prep time includes time spread needs to chill)

• Ready In: 2 hrs 15 mins
• Yields: 3 cups of spread

Ingredients

• 1⁄4 cup olive oil
• 1  medium eggplant, peeled and coarsely chopped
• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 3⁄4 cup  vegetable juice (like V8)
• 1⁄2 cup  toasted chopped pine nuts
• 2  tablespoons  chopped fresh parsley
• 2  teaspoons soy sauce
• 1  teaspoon sugar
• 1⁄8 teaspoon pepper
•  pita bread, wedges

Directions

1. In skillet, over medium heat, in hot oil, cook eggplant, onion, and garlic about 15 minutes or until eggplant is tender, stirring often.
2. In covered blender or food processor, blend eggplant mixture till smooth.
3. In medium bowl, combine eggplant mixture, vegetable juice, pine nuts, parsley, soy sauce, sugar and pepper.
4. Stir until thoroughly mixed.
5. Cover; chill until serving time, at least 2 hours.
6. Serve with pita bread wedges.