Unique salsa using eggplants instead of tomatoes
Preheat oven to 450 degrees. Pierce eggplant with a sharp knife or fork, place on a baking sheet and roast for approximately 45-50 minutes until soft throughout.
Let cool 10 minutes. Slit open and scoop out the pulp. Coarsely chop the pulp and put in a medium bowl.
From book The Well Filled Tortilla Cookbook