Ingredients:

Eggplant                                           -        1 medium sized

Onions                                              -        1 cup diced

Peeled diced tomatoes                     -        ¾ cup

White bread                                      -        ½ slice

Cider vinegar                                   -        3 tbsp

Special oil                                        -        3 tbsp

Salt                                                   -        1 tbsp

Freshly ground black pepper -        ½ tbsp

Sugar                                                -        ¼ tbsp

Procedure:

Wash the eggplant and wrap in aluminum foil. Bake in a 425 degree oven 45 minutes or until tender. Open foil after 20 minutes’ baking time. Peel the eggplant and cool.

Chop the onion very fine; add the eggplant, tomatoes and the bread soaked with the vinegar. Chop fine, then blend in the oil, salt, pepper and sugar. Chill. Serve with pumpernickel.

Makes about 3 cups; allow 4 tbsp per serving.

Per serving

Calories 50

Saturated fat 0.4 gram

Polyunsaturated fat 1.9 gram

Total fat 3.5 grams

References:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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