Step 1

In a nonstick skillet combine eggplant and ¼ cup water. Cover and cook over medium 10 to 15 minutes or until eggplant is tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Let cool for 10 minutes.

Step 2

Transfer eggplant to a blender. Add the next seven ingredients (through garlic). Cover and blend until smooth. Season with salt and black pepper. Stir in basil.

Step 3

Transfer dressing to a glass jar. Cover and chill for up to 5 days.