Peel and dice one med. eggplant into (approx) 1 inch pieces. Place in microwaveable casserole dish. Add 2 1/2 Tbsp. lemon juice. Microwave on high 7 minutes. Stir and continue to microwave on high for 7 additional minutes. Let rest, covered 5 - 10 minutes.
Mash eggplant to slightly lumpy pulp.
Add:
1 tsp. salt, (or to taste)
1 diced Roma tomato
1/2 diced green pepper
1/2 diced medium onion
olive oil to taste.
Mix well. Serve as side dish, or with chips, crackers or toast points.
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