This is a staple appetizer in Greek tavernas, served with wine and olives. At mealtimes it accompanies fish and meats. For our purposes, it can be spread on crackers, to excellent effect.

The spread is remarkably tasty, a possible eggplant equivalent to mayonnaise. From the experience of our household, it can be addictive. Not being garlic fans, we prefer the onions.

One does have to think ahead here. The spread is not excellent unless chilled at least 3 hours, preferably overnight. It may be refrigerated up to a week.

Peel the eggplant if you wish. Dice eggplant into 3/4 -inch cubes. Steam until meltingly soft and delicious, perhaps 6 to 10 minutes. Press with your finger first, and finally taste.

Remove basket from kettle and let eggplant cool. Wrap in paper towels and wring out excess juice, reserving the juice for possible addition later (or for a vinaigrette or stock pot).

Whip eggplant in food processor (or mash with a fork or potato masher).

If using canned tomatoes, drain well in a strainer and press down on them to extract the most moisture.

To the eggplant add chopped tomatoes, garlic or onions, and seasonings. Blend until smooth.

Blend in olive oil, then vinegar. Taste and add more vinegar if desired.

Chill and serve with crackers or croutons.

Refrigeration Note

When stored, the spread may exude some liquid. This may be drained through a strainer, if desired.