1 med. eggplant
1 red pepper
2 tbsp. salad oil, or olive oil
4 tbsp. lemon juice, or Balsamic vinegar
1/4 tsp. pepper
1 1/2 tsp. salt
1 tsp. sugar

Bake eggplant and pepper for 30 minutes, cool and peel. Mash eggplant and pepper and add all the other ingredients. Refrigerate. Spread on crackers.

While visiting my friend Edith in New York, she served us this wonderful eggplant spread. We though it was liver; but knowing my husband has high cholesterol, she had made this appetizer especially for him.