Similar to another eggplant caviar recipe The Kitchen Mouse has given you, serve this on your favorite crackers or dark bread.
1 medium eggplant, about 3 cups when cubed
1 t. salt
3 T. olive oil
3/4 cup minced onion
Salt and pepper to taste
Lemon juice to taste
1/2 clove garlic, optional
V.S.P. Peel and cube eggplant, discarding seeds, sprinkle with salt and let stand one hour. Squeeze eggplant to eliminate liquid. Heat 2 tablespoons olive oil in a frying pan or casserole. Fry eggplant slowly with minced onion until both are very soft. Chop them with edge of your spatula while frying. Off the heat, stir in one tablespoon olive oil, salt, pepper and lemon juice to taste. If you like, press or crush the garlic and add. Chill before serving.