1 med. eggplant (about 1 1/2 lbs., halved lengthwise)
1/3 c. olive oil
1 lg. red onion, chopped
2 garlic cloves, minced
2 tomatoes (about 12 oz.), peeled, seeded, finely chopped
2 tbsp. cayenne pepper
Salt & freshly ground pepper
1/4 minced fresh parsley

Position rack in lowest third of oven and preheat to 400 degrees. Lightly oil baking sheet. Place eggplant cut side down on prepared sheet. Bake until soft about 45 minutes. Cool slightly. When cool enough to handle, peel and chop. Heat 1/3 cup olive oil in a heavy large skillet over medium heat. Add onion and garlic and cook until soft, stirring occasionally, about 10 minutes. Mix in eggplant, tomatoes, lemon juice and cayenne. Season with salt and pepper. Cook over low heat until thickened to spreading consistency, stirring frequently, about 10 minutes. Cover and refrigerate until well chilled. Transfer to serving bowl. Sprinkle with parsley.

Another one for Caviar lovers.