1 large globe eggplant
salt and pepper
1 clove garlic
¼ cup chopped parsley
Preheat oven to 375 FPeel the eggplant and cut into 1 inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of olive oil. Sprinkle with a few tablespoons of water, cover tightly, and bake in the oven for 30 to 40 minutes, until very soft.
While the eggplant is baking, peel and mash the garlic. Let it macerate in about 2 tablespoons of balsamic vinegar.
When the eggplant is done, add it to the garlic mixture, mashing with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.Serve on grilled bread.
Modified from “Chez Panisse Vegetables” by Alice Waters