Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     eggplant -- about 1 1/5 pounds
  1               Head  garlic (I use 1.5-2 heads)
  2               Tbsp  balsamic vinegar
     1/4           Cup  chopped basil or parsley (I've never
                        tried the parsley)
  2               Tbsp  nonfat yogurt -- (2 to 3)
                        Salt and pepper to taste

Preparation:

Preheat oven to 350 degrees. Cut slits in eggplant(s). Place in a shallow roasting pan or on a cookie sheet. You can put your garlic on the same pan after cutting the tops off and wrapping it in tin foil. I always use my trusty clay garlic roaster, usually crammed full. Bake garlic and eggplant until eggplant wrinkles and starts to collapse; about 1 to 1.25 hours. Remove from oven. Allow to cool enough to be able to touch. Slice open eggplant and scrape pulp into bowl of food processor. Squeeze garlic pulp into processor bowl too. Add the vinegar, lemon juice if you like, basil or parsley, yogurt, salt and pepper. Process until mix is fairly smooth, but still a little chunky. Alternatively, chop eggplant pulp with a knife and mix with other ingredients. You can refrigerate a few hours to allow flavors to blend, but when making pasta sauce, I don't bother. Makes about 2 cups, maybe a little more. Toss with your pasta or use as a fantastic di

Nutritional Information:

140 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g Protein; 32g Carbohydrate; 1mg Cholesterol; 36mg Sodium