I have tried and tried to duplicate the dipping sauce that Pasta Primavera restaurant serves with their bread. They call it carponata, though it is not a true carponata and they also told me that it has eggplant, sun dried tomatoes, olive oil, capers and garlic.
I have an eggplant roasting and I'm going to try yet again. Anyone have any ideas for me? I'd be forever grateful!