1 lg. eggplant
2 cloves garlic, minced
2 med. onions, sauteed
1 tsp. lemon juice
1/2 tsp. sugar
Red or green pepper, diced
1-2 tsp. mayonnaise
Salt & pepper to taste
Optional 2 hard boiled eggs

Pierce and bake eggplant. Cool and scoop out pulp. Place pulp in colander to drain off juice. Discard juice. Mash eggplant and add onions, garlic, pepper, lemon juice, mayonnaise, salt, pepper, sugar (and eggs if desired). Mix well. Adjust seasoning to taste. May be served chilled or at room temperature.