Ingredients

• 1 small globe eggplant, halved lengthwise
• 2 tablespoons plus 1/2 cup olive oil
• 4 ounces button mushrooms, trimmed
• 1 small head of garlic, plus 1/2 small garlic clove, finely chopped
• 1/4 cup tomato sauce
• 2 tablespoons Calabrian chile paste or 1 fresh Fresno chile, chopped

Instructions

1. Preheat oven to 425°F. Lightly score eggplant flesh with the tip of a knife. Place skin side down on a rimmed baking sheet and drizzle with 1 Tbsp. oil; season with salt. Toss mushrooms and head of garlic with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Cover tightly with foil. Roast vegetables on both sheets until very tender, 30–35 minutes. Let cool.
2. Scoop eggplant flesh from skin; discard skin. Chop eggplant and mushrooms until a coarse purée forms. Squeeze garlic cloves from skins; chop until mashed. Transfer both purées to a small bowl and mix in tomato sauce, chile paste, chopped fresh garlic, and remaining 1/2 cup oil; season with salt.
3. Serve with bread for dipping.
4. Sauce can be made 2 weeks ahead. Cover and chill.