I can’t give you the exact recipe because it used two bags of frozen, home-grown tomatoes, which I’d blanched, peeled, and chopped last fall. (Got any of those?) Kevin had roasted two eggplants over the dying embers of a grill fire, and I basically combined the tomato with the roasted eggplant and cooked it down. First, of course, I sauteed some onion and garlic, and I flavored it with capers and rosemary, salt and pepper — but that was about it. I served it on a bed of Israeli couscous, along side a beautiful grilled swordfish.