2 whole fresh eggplants

1/2 cup fresh onion, 1/4" dice

1/3 cup olive oil

1/4 cup red wine vinegar

Place the eggplants on a sheet pan and bake in a oven set at 400 degrees for 45 minutes, until the eggplants are very soft. Cool.

Split the eggplants in half and scoop the "meat" out. Chop coarsely.

Heat half the olive oil in a sauce pan, add the onions and sauté until translucent.  Add the eggplant, vinegar, and simmer at low heat for 10 minutes, stirring from time to time. Add salt and pepper to taste along with the rest of the olive oil. Remove to a bowl, cover and chill overnight. Serve with your favorite crackers.

Note: This dip could also be served as a salad on a bed of butter lettuce leaves, with a garnish of tomato wedges and kalamata olives.

Wine suggestion: A spicy Riesling.