1 eggplant

2 cloves garlic

1/2 cup walnuts, chopped

2 cups basil leaves, packed fresh

3 tablespoons D’Olivo Tuscan Herb Infused Olive Oil

1 tablespoon capers, crushed



Preheat oven to 350 F.

Place eggplant on a baking sheet and bake until slightly collapsed and tender inside, about 1 hour. Remove from oven and let cool to the touch.

Remove and discard skin, and coarsely chop flesh.

In a blender, combine eggplant, garlic, 1t salt, walnuts, basil, and D'Olivo Tuscan Herb Olive Oil. Puree. If too thick, add a touch more olive oil. Stir in capers.

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