Yield: 4 Servings
|2||Eggplants; about 1 pound each|
|¼ cup||Finely minced onion|
|¼ cup||Finely minced scallions|
|1 teaspoon||Finely minced garlic|
|¼ cup||Finely chopped green pepper|
|1 cup||Cored; peeled and diced tomatoes|
|¼ cup||Olive oil|
|1 teaspoon||Sugar or equivalent sugar substitute|
|1 tablespoon||Lemon juice|
|Freshly ground black pepper to taste|
Preheat oven to 400ø. 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.
MAUREEN WILLIAMS BOWEN
FORT SMITH, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .