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eggplant-sauce recipe

Date:    Tue, 05 Apr 94 21:43:56 EDT
 From:    Kirstin Reade Wilcox (krw3@columbia.edu)
 Eggplant Sauce
 1 big eggplant or two smallish ones
 1 head garlic
 1 T balsamic vinegar
 salt and pepper to taste
 Preheat the oven to 400.  Stab the eggplant a few times with a fork and 
 lay it in a baking dish.  Peel the outer layers of skin from the garlic 
 head, and cut about 1/4" off the bottom--enough to expose the cloves.  
 Wrap the garlic in aluminum foil.  Put eggplant and garlic in the oven 
 and leave them there for 1 to 1 and 1/2 hours.  Remove and when cool 
 enough to handle, scrape all the eggplant out of the skin and put it in a 
 bowl, chopping it lightly with a table knife.  Squeeze as much garlic out 
 of the roasted head as is necessary to ring your garlic chimes (I use the 
 whole thing).  Add vinegar and salt and pepper and mix thoroughly.  Serve 
 as much as you need warm over hot cooked pasta.  If you put the rest in 
 the fridge it will firm up and make a tasty spread for toast or hearty 
 crackers.  This of course lends itself to variations, based on whatever 
 you have on hand: some chopped tomato, bell peppers of any color, basil, 
 kwvegan vegan