2 lbs eggplant
3/4 - 1 c olive oil
6 cloves garlic
6T chopped thyme
1/3 - 1/2 c balsamic
brush eggplant with a little olive oil, roast 400 or BBQ, cool.
layer with salt/pepper, garlic, thyme, pouring over oil, vinegar as you go, too. store in fridge, flipping it every day for a week to insure oil/vinegar get everywhere.
they say it keeps for 6 months, mine was fine for 9.
makes 1 quart