Instructions: MAKES 24 SERVINGS VEGAN

This delectable roasted eggplant and garlic dish gets better as the flavors develop, so let it sit for an hour or two before serving. It can even be made a day or two in advance. though it may need a splash of vinegar or a touch of salt to refresh it. Serve at room temperature with crusty French bread and salty black olives.

Preheat oven to 375 degrees. Cut eggplants in half lengthwise; brush cut sides with oil. Place on baking sheets, cut side don. Place garlic on baking sheets with eggplant; brush lightly with oil. Bake until eggplant is tender and garlic is soft, about 35 minutes. Set eggplant in colander to drain. When cool, peel away skin. Squeeze roasted garlic from skin and chop.

Dice eggplant by hand or in a food processor. Toss with remaining oil, tomatoes, garlic, vinegars, salt and pepper. Sprinkle with parsley just before serving.

Makes 24 servings.

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