Preheat oven to 400°F. Line baking sheet with foil.

Drizzle cut side of eggplant with olive oil and sprinkle with salt and pepper. Place cut side down on pan.

Roast for about an hour, until skin is soft and starts to shrivel. Cool for 10 – 15 minutes.

Remove skin from eggplant, discarding seeds as you work.

Place eggplant in a sauté pan. Coat with BBQ sauce and warm through on low heat. If mixture is too watery, continue to cook until liquid reaches desired consistency.