Mojo's Eggplant Dip: Peel eggplant but don't fret about getting every last bit. Slice and/or dice. Fry in olive oil with salt and pepper. When eggplant begins to brown, add garlic in QUANTITY and cook just long enough to soften up the garlic without burning. Transfer to blender. Add curry, yogurt and a bit of lemon juice. Blend until smooth. Adjust flavor; if necessary, throw in one pickled habanero (blend VERY thoroughly). Transfer to Corningware dish and give to Mrs., who will take it to work and hog all the credit.
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There is no logical response to the question, "Why won't you let me plant more tomatoes?" 
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