1 large eggplant, approximately 3 pounds
2 tablespoons olive oil
salt and freshly ground black pepper
2 tablespoons roasted garlic, to taste
2 tablespoons sherry vinegar, (or to-taste)
1-1/2 cup loosely packed basil leaves, chopped
Cut the eggplant into 1-inch slices, brush one side lightly with olive oil and sprinkle with salt and pepper. Roast in a preheated 400 degree oven until brown, approximately 20 minutes. When cool, scoop the flesh from the skin and process with remaining ingredients until smooth. Correct seasoning. Can be stored refrigerated for up to one week.