This cold appetizer can be used as a dip on a slice of French bread or served on a bed of lettuce.

1 big eggplant or 2 small ones
2 or 3 big tomatoes (canned or cooked)
2 Tbsp of olive oil
2 onions sliced
1 green pepper sliced
2 or 3 cloves of garlic, minced
salt and pepper
2 Tbsp of dry white wine
2 Tbsp of olive oil

• If fresh tomatoes are used: remove the seeds and the skin, chopped coarsely and cook gently with salt, pepper, garlic and bay leaf for about 15 minutes.
• Bake the eggplant with the skin on at 400°F for one hour or until soft.
• Scrape the pulp of the eggplant in a saucepan and discard the skin.
• Add 2 or 3 big tomatoes (canned or cooked) to the eggplant.
• Put the olive oil in a frying pan and sauté the onions and pepper until tender.
• Add to the eggplant mixture, mix in the garlic and cook slowly until all liquid is evaporated.
• Add salt and pepper and the wine. 
• Let cool.
• Before serving add 2 Tbsp of olive oil and some chopped parsley.