Roasted Eggplant, Pine Nut and Basil Pate

Ingredients

1 large eggplant, cut into 1/2 inch cubes
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 bunch basil leaves
1/2 c toasted pine nuts
salt and freshly ground pepper

Instructions

Roast the eggplant: preheat the oven to 400 degrees. Toss eggplant in a bowl with the oil and vinegar. Spread the cubes on a rimmed baking sheet so that they're in a single layer without crowding. Roast till soft, or about 30 minutes.

Once eggplant is cool, put in food processor with the other ingredients. Pulse to desired texture (don't make it into a paste). Add salt and pepper.