Eggplant Pecan Puree

Preheat oven to 500 degrees

  •  1 oz whole garlic cloves

  • 1# onion, peeled and rough chop

  • 1# eggplant, peeled and rough chop

  • 1/4 cup extra virgin olive oil

Toss together and roast until lightly charred, about 15-20 minutes, then add to the following in a sauce pan

  • 4 oz raisins or dates

  • 8 oz pecans, toasted

  • 1 Tablespoon whole caraway seeds

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoons ground bay leaves

  • 1 Tablespoon whole cumin

  • 1 Tablespoon ground cinnamon

  • 1 cup balsamic vinegar

  • 1 cup soy sauce

  • 1/4 cup dark brown sugar

  • 1 quart water or vegetable stock

Bring to a simmer and cook for 5 minutes, then puree with immersion blender.