1 cup roasted eggplant (any type of eggplant, peel if the skin is tough)

1 cup roasted tomatoes

½ cup roasted onions

1-2 cloves roasted garlic

½ c. unsweetened coconut milk

½ c. vegetable or chicken stock

Salt and pepper to taste

Herbs of choice

You can put eggplant, tomatoes, onions and garlic in one roasting pan. Drizzle with olive and roast at 375 degrees until quite soft and beginning to caramelize. Mix all ingredients together and puree. Serve hot or cold. Drizzle with sriracha and a dollop of sour cream or plain yogurt if you choose.