Submitted by Melody Sharma, farm intern. This is a great alternative to baba ganoush.

Roast whole eggplant in the oven at 350F for an hour, then char the skin on an open flame (this will give it a smokey flavor). This can be done on top of a gas oven, on a grill, or, if these methods are not available, place under broiler in oven - watch carefully and turn often so eggplant does not burn. After the eggplant is charred cover in a container to cool. Skin the eggplant and chop into 1 inch size pieces. Put oil in a pan and saute the onions with a little salt until they are translucent and then add the eggplant and tomatoes - stir and cover pot. Cook until all veggies are tender. Add black pepper to taste. If you like things spicy, add red pepper flakes at this point; or, add a chopped chili pepper at the time you add the tomatoes and eggplant. Allow mixture to cool. Once it is cool, you can also add some yogurt , extra virgin olive oil and a little honey. Serve alongside breads in which you can scoop up the eggplant spread.