2 medium shallots, chopped
2 ounces olive oil
3 eggs, beaten
1/2 cup light cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
teaspoon Aromat seasoning
1 cup light tomato sauce
Preheat oven at
Peel eggplants. Cut into squares. Remove seeds. Sauté
shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring
occasionally to prevent sticking.
Puree mixture in food processor. Beat in
eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof
individual dishes. Bake until mixture is firm. Unmold on plates and serve with
hot tomato sauce.