Preheat Oven to 400 Degrees

(1) Large Eggplant (2 lbs or so)
(4) Garlic Cloves Crushed
(2) Whole Ripe Tomatoes Diced
(1) Small Onion Diced
(1) oz dried, crushed Mint
(6) oz Extra Virgin Olive Oil
(6) oz Lemon Juice
(1/2) Tsp. Salt
(1) Tsp. Black Pepper

Stab the eggplant with a knife or fork to make some air holes for the moisture to escape during cooking. If you don't do this you will have eggplant puree all over your oven!

Put in a shallow pan and bake for 45 minutes Remove Eggplant from oven, cool and remove the skin.

Put the Eggplant in a large mixing bowl, and mash until fine. You can do this by hand, or by using a blender if you have one.

Add the tomatoes, garlic, onion, parsley, olive oil, lemon juice and mint until well mixed.
Add the sale and pepper to taste.

Serve and Enjoy!!!