Instructions: Cut the stem off the aubergine, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender.

Let cool, then peel and dice the aubergine. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving.

Note: If you do not have a microwave, you can prick several holes in the aubergine with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop.

Yield: Approx. 2 cups

SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet.

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