1 lg. eggplant
1 tbsp. salt
1 1/2 tbsp. olive oil
1 tsp. finely minced garlic
4 plum tomatoes, diced
2 tbsp. lemon juice
2 tbsp. tomato paste
1/4 c. finely chopped parsley
1/4 c. finely chopped onion
1/2 tsp. ground pepper

Wash and dry eggplant. Peel and remove skin. Dice in 1/8 inch cubes. Layer eggplant in a colander and lightly salt each layer. Allow to stand and drain for 2 hours. Gently squeeze eggplant and discard all liquid. Heat oil in heavy saucepan, add eggplant and garlic. Cover and cook over low heat 20 to 30 minutes or until eggplant is soft. Allow to cool. Mix tomatoes, lemon juice, tomato paste, parsley, onion and pepper. Add eggplant. Chill for 2 hours. Makes 2 cups. Each 1/4 cup serving contains 35 calories.