Preheat oven to 400 degrees F (200 degrees C).
Add the whole
Garlic (1 head)
(no need to oil or skin it) in the oven. Roast until tender, about 30 minutes.
While the garlic is roasting, poke holes in the
with a fork, rub with oil, and roast in the oven for 25-30 minutes or until the skin because soft and wrinkly. When ready, discard the skin and chop it into large chunks.
Red Chili Peppers (2)
with oil and set over a flame on a grill or gas stove until each side is charred black. Place in a bowl and cover with plastic wrap for 5 minutes. Peel and discard the skin, chop to remove flesh from the seeds and stem.
Olive Oil (1 Tbsp)
Butter (1 Tbsp)
to a saute pan. Once hot, add the
and cook on low for 15-20 minutes until caramelized.
Add the roasted eggplant chunks, roasted red peppers, and
Olives (1/2 cup)
to a food processor. Pulse.
Squeeze in a few cloves of roasted garlic, sauteed onions,
Fresh Parsley (3 sprigs)
, a squeeze of
Tomato Paste (2 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
Red Wine Vinegar (to taste)
. Pulse twice.
Fresh Basil Leaves (to taste)
and serve with grilled
Pita Bread (to taste)