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1
Preheat oven to 500 degrees.
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2
With fork, prick eggplant in several places to keep it from bursting; place it on a baking sheet and put in the oven.
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3
Let roast until it is thoroughly soft and skin is brown and shriveled, about 20 minutes.
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4
(Roasting the eggplant over a charcoal fire will lend a very pleasant smoky aroma to the finished sauce.)
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5
When cool enough to handle, peel eggplant, discard skin and chop flesh into rough chunks about 1/2 inch square.
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6
While eggplant is roasting, bring a pan of water to a rolling boil.
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7
Dip each tomato in boiling water for 15 seconds to loosen skin.
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8
Peel tomatoes, cut in half and squeeze out seeds.
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9
Finely chop tomato flesh and set aside.
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10
Add olive oil to skillet.
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11
Over medium heat, saute chopped ramps in the oil until softened.
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12
Remove with a slotted spoon and set aside.
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13
In remaining oil, over medium-high heat, saute chopped eggplant, stirring constantly, for about 3 minutes, until it starts to brown.
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14
Add reserved ramps, chopped tomatoes, thyme and basil.
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15
Toss to mix well.
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16
Add white wine.
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17
Saute over medium-high heat 5 to 7 minutes, until the sauce has amalgamated.
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18
Season with salt and pepper.
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19
When sauce is done, set aside but do not refrigerate.
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20
Just before serving, it may be reheated very briefly.
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21
Serve with grilled swordfish or halibut steaks or with fillets of snapper or tilefish.
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22
Garnish the sauce, if desired, with more fresh herbs, finely minced.
