1 lg. eggplant, peeled and cubed
1 clove garlic, minced (more to taste if you like)
1 lg. onion, chopped coarsely (Vidalia is optional)
1/2 tsp. basil
1/2 tsp. ground pepper
Red Hot sauce (1 tbsp. to start)

In large covered pot add all ingredients and simmer over low heat 20 minutes or until eggplant is soft and onion translucent. Stir often. Season to taste with salt and additional Red Hot. Remove from heat.

In small batches, coarsely chop in food processor so that mixture resembles salsa. Serve warm or cold with bagel chips or fresh veggies.