Yield: 16 Servings
|1 cup||Beans With Tomatoes (recipe)|
|Grilled eggplant (optional)|
Puree Beans with Tomatoes in food processor until it reaches the desired texture. For a crusty sandwich, spread slices of sourdough french bread with a generous coating and top with slices of grilled eggplant and provolone cheese.
For a nice appetizer, use thin slices from a skinny French loaf, pop into the oven to melt the cheese, and serve hot.
From: Dan Bowe, in the San Francisco Chronicle, 10/26/94, MealMaster by Linda Shogren