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Ingredients

• 1 x Aubergine, about 1 1/5 pounds (all fall we used 5-7 small japanese aubergines from the garden-more work, but delectable flavor)
• 1 head garlic (I use 1.5-2 heads)
• 2 Tbsp. Balsamic vinegar
• 1/4 c. Minced basil or possibly parsley (I've never tried the parsley)
• 2 Tbsp. Nonfat yogurt (up to 3)
•     Salt and pepper to taste

Description

Here Is Another Pasta Sauce For Mara. It Was Actually Billed As Something Called A "slather" In Vegetarian Times, But After Devouring It Once As A Vegetable Dip, We Decided To Try…

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