---------- Recipe via Meal-Master (tm) v8.02
  Categories: Misc., Vegetables
       Yield: 2 cups
       1 md 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, and finely chopped
       2 tb Fresh lemon juice
     1/8 ts Cayenne pepper
            Salt and freshly ground
     1/4 c  Minced fresh parsley
   Position rack in lowest third of oven and preheat to
   400. Lightly oil baking sheeet. Place egg plant cut
   side down on prepared sheet. bake until very soft,
   about 45 minutes. Cool slightly. When cool enough to
   handle, peel and chop. Heat 1/3 cup olive oil in 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 pepper. 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. Can be prepared 2 days
   ahead. Transfer to serving bowl. Sprinkle with parsley.
   found on food bb 1994