2 med. eggplants, cut into 1 1/2 inch cubes
2/3 c. olive oil
1 tbsp. coarse salt
2 cloves garlic, minced
1 lg. yellow onion, halved and thinly sliced
Freshly ground pepper
Juice of 1 lg. lemon
1/2 c. fresh basil, coarsely chopped

Method #1 (in oven) :

1. Preheat oven to 375 degrees.

2. Line baking sheet with foil. Add eggplant, 1/3 cup olive oil, coarse salt and garlic. Toss to lightly coat eggplant with oil. Bake 35 minutes until soft but not mushy. Let cool. Transfer to serving dish.

2. Saute onions in remaining 1/3 cup oil over low heat until tender, 15 minutes. Add to eggplant.

4. Season with pepper. Add basil and lemon juice. Toss and serve at room temperature. Serves 4-6.

Method #2:

1. Place eggplant, 1/3 cup olive oil, garlic and coarse salt in microwave safe bowl. Toss to coat. Cover loosely with plastic wrap. Microwave for 6-8 minutes until soft but not mushy, turning every 2 minutes. Let cool.

Steps 3 and 4 are as detailed in Method #1.