Ingredients:

• 1 or 2 large eggplants;
• 1/2 cup olive or salad oil;
• 1/4 cup onion;
• 3 cloves garlic;
• 4 tbs. lemon juice;
• 1 tsp. salt;
• 1/4 tsp. ground pepper;
• 1 tbs. sugar,.

Method:
Peel and cut eggplants into 1-inch slices. In a 10-inch skillet, fry the eggplant in olive or salad oil until soft. Mash the eggplant. Add onion and garlic finely chopped, lemon juice, salt, pepper and sugar and blend thoroughly. Chill in refrigerator. To serve heap eggplant mixture in the center of the plate and dribble with olive oil garnish with a slice of tomato and black olive.