1. Wash and peel eggplant. 

2. Cut into 1 inch pieces and steam until tender and mushy. 

3. OR slice eggplant in quarters and bake in a 375 degree oven for approx. 30 minutes or until tender. 
4. Place into your choice of appliance for pureeing and begin pureeing. 
5. Add water as necessary to achieve a smooth, thin consistency

*Freeze if desired. I add it to my homemade red sauce. It acts as a bit of a thickener, and adds a nice flavor.