Instructions: Bake eggplant at 375 F. about 30 minutes, turning once, or until tender. Peel and chop.

Sprinkle chopped eggplant with salt to taste and let stand 1-2 hours in a colander to drain. Heat 2 tablespoons olive oil in large skillet. Add eggplant, onion and tomato and cook over low heat until eggplant is tender. Add remaining 1 tablespoon oil, lemon juice and salt and pepper to taste. Continue to cook over low heat, few minutes to blend flavors. Chill 1 hour before serving on dark pumpernickel bread slices.

Makes 3 1/2 cup

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