1 small eggplant, sliced
2 tomatoes, diced
Pinch of pepper
1 Tbsp. olive oil
¼ cup organic low-sodium chicken broth

In a bowl toss all ingredients together. Lay on a non-stick cookie sheet and bake at 375 degrees F for about 20 minutes or until golden brown. Cool mixture.

Place mixture in food processor and pulse, adding boiled chicken stock little by little until the right consistency is achieved.