2 Eggplants, about 1 pound 1/4 cup of finely minced onion 1/4 cup of finely minced scallions 1 teaspoon of finely minced garlic 1/4 cup of finely chopped green pepper 1 cup of cored, peeled and diced tomatoes 1/4 cup of olive oil 1 teaspoon of sugar or equivalent sugar 1 tablespoon of Lemon juice Freshly ground black pepper
Preheat oven to 400ºF. 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: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
