4 eggplants
salt and pepper to taste
1 teaspoon dried basil
2/3 cup olive oil
1 large onion, chopped
1 1/2 cups tomato juice
1 tablespoons Worcestershire sauce, divided
1 large carrot, cut into rounds
1 1/2 pounds butter lettuce, cut into 1/2-inch slices
2 teaspoons chopped fresh parsley
1 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese
1 teaspoon dried dill weed
Bring a large pot of water to boil; add eggplants and cook until soft but not mushy, about 5 minutes. Remove from heat, cool and peel; drain. Cut tops off each eggplant. Saute onion and garlic in olive oil in a large skillet. Stir in basil and cook about 3 minutes.
Stir in olive oil, onion, tomato juice, Worcestershire sauce, carrot, onions, tomato slices, parsley, and crushed red pepper flakes.
Place lettuce in large bowl. Whisk carrot water into the eggplant, lifting it vigorously. Toss lettuce with the tomato mixture. Add spinach, and toss with the eggplant. Add more broth if necessary, covering.