2 Eggplants, about 1 pound each
1/4 cup Finely minced onion
1/4 cup Finely minced scallions
1 tsp Finely minced garlic
1/4 cup Finely chopped green pepper
1 cup Cored, peeled and diced tomatoes
1/4 cup Olive oil
1 tsp Sugar or equivalent sugar substitute
1 tbsp Lemon juice
Freshly ground black pepper to taste
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Preheat oven to 400F.
Place the eggplant on a sheet of heavy-duty aluminum foil and bake for 1 hour, or until eggplant "collapses." Let cool.
Remove the pulp. (Should be about 3 cups.) Add the onion, scallions, garlic, green pepper, tomatoes, olive oil, sugar, lemon juice and pepper.
May be served on toast or crackers. Calories: 96 per serving.
Yield: 4 servings
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