Carl's Cold Eggplant Tapanade
Carl first tasted this at Il Mulino Trattoria in Orlando, and asked for the recipe.
Recipe LinkInstructions:
Crush 4-5 cloves of garlic. Peel an entire eggplant and remove the ends. Cut into 1 inch cubes. Blanch and peel 3 large tomatoes. Cut into 1 inch cubes. Saute' in olive oil over medium heat for 5 minutes. Season with salt and pepper, and add garlic. Chill and serve with Pecorino.