Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | 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 |
| \N \N | 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.
LOW CALORIE
MAUREEN WILLIAMS BOWEN
FORT SMITH, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .