Bake eggplant for 45-60 minutes at 400 degrees. Cool slightly, peel skin and chop pulp. Mix together remaining ingredients. Add eggplant and mix well. Mound on a dish and serve with your favorite cracker.

From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's Mm