Eggplant Pate

From: This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen, by Brother Victor-Antoine dAvila-Latourrette (The Overlook Press). "I find this recipe is quite adaptable, you can vary the proportions and the ingredients, to include, for instance, odd bits of summer squash or such," ~On-farm shareholder Renate Chapman.

2 Eggplant,
1 pepper,
2 onions,
1/4 cup olive oil,
4 garlic cloves,
Thyme, Basil,
“Herbs de Provence” Mix
Salt & pepper to taste
1/2 c heavy cream
1 egg

1) Sauté vegetables slowly over medium heat, till quite soft, mushy.

2) Add mixed herbs (thyme, basil – I use McCormick’s "Herbs de Provence"), salt and pepper to taste, also heavy cream and egg.

3) Mash the whole thing in the blender, pour into a flat buttered baking dish, or individual ramekins.

4) Bake at 300 for about 25 to 30 minutes. Serve hot or cold, as an appetizer with crackers, as a first course, or a light lunch entree.