Eggplant and Sundried Tomato Spread

I made this one Friday evening for an appetizer for Sean and me.  We started eating it with toasted baguette slices which I drizzle with olive oil.  It was so good, that we ate it all and skipped dinner!!!  It would be a perfect hors d'oeuvre for a holiday party.

Ingredients:

• 1 baguette, sliced and toasted with olive oil drizzled on it.

Spread:

• 1 eggplant
• 3 cloves of garlic
• 1.5-2 table spoons of sundried tomatoes, its fine if a little of the oil goes into the food processor.
• 1 TBLS of fresh basil
• about 2 TBLS of olive oil
• salt and pepper

1. Cut the top off the eggplant and cut the eggplant in half from the top to bottom.
2. On  a cookie sheet, drizzle both sides of the eggplant with olive oil, and broil it on low, skin side up.
3. When the skin starts to wrinkle and the eggplant is tender, remove it from the oven.  Let it cool for a few minutes before handling.
4. Remove the eggplant skin or scoop out the center with a spoon. 
   Discard the skin.
5. In a food processor, combine the eggplant and the ingredients above, puree until smooth.  If necessary add more olive oil.
6. Season with salt and pepper and enjoy.