Ingredients

• 1 eggplant, about 1 lb
• 1/2 large tomato
• 3 garlic cloves
• 3/4 t salt
• 3 T vinegar
• 1 1/2 t vegetable oil
• black pepper

Directions

1. Preheat oven to 350 degrees. Prick the eggplant all over with a fork, and roast on a foil-lined baking sheet for 30 to 45 minutes, until soft. Make a few slashes in the bottom of the eggplant, and drain it in a colander for about 20 minutes. Cool completely.

2. Cut eggplant open and scrape out flesh and seeds with a fork onto a cutting board, discarding the skin. With a large knife, chop the eggplant flesh into very small bits. (Unfortunately, the food processor, although speedier, only purees the eggplant, leaving little texture.) Scrape into a medium bowl.

3. In a food processor, puree the tomato with garlic. Pour puree into bowl with chopped eggplant, add the salt, black pepper, vinegar and vegetable oil. Adjust seasonings to taste.

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