¼ cup dehydrated onion flakes
¼ cup onion bouillon
2 cups cooked eggplant
1 medium green pepper, finely chopped
2 medium tomatoes, chopped
Artificial sweetener to equal 1 teaspoon sugar
1 garlic clove, minced
2 tablespoons lemon juice
2 teaspoons salt
Lemon slices, to garnish
Nutmeg, to garnish

Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.

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