Preparation

• Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.
  In a microwavable dish, combine eggplants, onion, garlic and olive oil. Microwave on high for 6 to 8 minutes or until eggplants are tender. Season with salt and pepper, Tabasco jalapeño and Aromat seasoning. Mix in the basil. Dissolve gelatin in water. Let set for 5 min. Melt over low heat, and stir into the warm eggplant mixture.
  Spoon mixture in small ramekin dishes or molds. Refrigerate until set. Unmold on cold plate. Serve with cold tomato coulis or red red pepper coulis.
  
  ROASTED PEPPER COULIS
  Makes about 1 cup
  
  2 red bell peppers
  3 teaspoons olive oil
  1 teaspoon white wine vinegar
  coarse salt and pepper to taste
  
  Preheat oven to 375 degrees. Rub peppers with 2 teaspoons olive oil. Place them on a baking sheet and roast for 25 minutes or until almost charred. Remove and place in plastic container with a lid to steam and cool.
  When cool enough to handle, push off the skins and remove stems and seeds. Place peppers in food processor fitted with metal blade and puree along with the vinegar, 1 teaspoon olive oil and 3 teaspoons water.
  Season to taste.