Categories: Vegetables, Appetizers 
      Yield: 4 servings 
  
      2 lb Eggplant                            1 tb Lemon juice 
    1/4 c  Olive oil                           1 ts Garlic, minced 
    1/4 c  Onion, minced                            Pepper freshly ground 
      1 ts Sugar                             1/4 c  Green pepper, chopped 
    1/4 c  Scallions, minced                   1 c  Tomatoes, diced 
  
   1. Preheat the oven to 400 degrees. 
   2. Place the eggplant on a sheet of aluminum foil and bake for 1 hour, or 
  until the eggplant "collapses". Let cool. Remove the pulp. There should be 
  about 3 cups. 3. Add the onion, scallions, garlic, green pepper, tomatoes, 
  olive oil,  sugar, lemon juice and pepper. Serve with toast or crackers.