Roasted Eggplant & Mashed Potatoes

Preheat grill or broiler.

Roast eggplant over a grill or under a broiler for about 1/2 hour, until well blackened all over and soft throughout. Cool on a plate, saving the juices.

When cool enough to handle, remove stem and skin and roughly chop eggplant pulp.

In large saucepan, cover potatoes with water. Add salt. Bring to a boil. Reduce heat to low; simmer, uncovered, until potatoes are soft, 20-30 minutes. Drain.

While potatoes are still warm, mash with a potato masher or food mill. Keep warm.

In a medium-sized skillet, heat olive oil over low heat. Add the reserved eggplant, cover, and keep warm until ready to use.

In a small skillet, heat sour cream. Fold sour cream and eggplant into the reserved potatoes. Mix well. Season with salt and freshly ground black pepper to taste. Serve immediately.