Makes 8 servings3 medium eggplants, skin on, cut into chunks 1 c olive oil, divided 1 Tbsp salt 4 cloves garlic, minced 2 large onions, thinly sliced Black pepper 1 c fresh basil leaves, coarsely chopped Juice of 2 lemons 1. Place eggplant in foil-lined roasting pan. Toss with 1/2 c olive oil, salt, and garlic. 2. Bake 35 minutes at 400 degrees, or until eggplant is soft but not mushy. Cool 5 minutes on pan; transfer to large bowl. 3. Heat remaining olive oil in large skillet; add onions and cook, covered, over low heat until tender, about 15 minutes. 4. Add onions to eggplant. Season generously with pepper. 5. Add basil and lemon juice; toss. Serve at room temperature.