1 lg. eggplant
1/2 c. minced onion
1/4 c. lemon juice
1 tsp. honey
1 tsp. salt
1 garlic clove, crushed
1 tsp. basil
Pepper (ground)
1 tbsp. olive oil
Sliced tomatoes
Chopped parsley

Wash eggplant and poke holes in it with a fork. Place on baking sheet or dish in a 450 degree oven for 1 hour. Cool, peel and chop fine. Combine with onion, lemon juice, honey, salt, garlic, basil and a little ground pepper. Chill to serve. Add 1 tablespoon olive oil and pile high on platter in center and put sliced tomatoes around and sprinkle chopped parsley on top.