Country French Caviar and Vinegar

Country French Caviar

Serving Size : 8
Preparation Time :1:15

Ingredients
2 pounds eggplant (about 2 large)
1/2 large onion -- peeled
1 clove garlic -- peeled
2 tablespoons olive oil
1 tablespoon Barengo Red Wine Vinegar
2 tablespoons lemon juice
salt and freshly ground pepper -- to taste
1/2 cup tomato sauce
3 tablespoons minced fresh basil

1. Preheat oven to 350 degrees F. With a small, sharp knife, cut a half-dozen slits in skin of each eggplant to allow steam to escape. Place eggplants on a baking sheet. Bake until very soft (about 1 hour).

2. When cool enough to handle, peel eggplants and place pulp in a food processor or blender with onion and garlic. Blend until smooth. Add oil, vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl. Season with salt and pepper. Stir in tomato sauce and basil. The spread can be made up to 2 days ahead without the basil. Refrigerate, but serve at room temperature; just before serving, mince basil and stir in; taste and adjust seasonings, if necessary.

Makes about 4 cups, 8 servings.