MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Vegan
       Yield: 1 serving
     1/2 sm Eggplant
       1 sm Onion
       1 tb Olive oil
            Sea salt
            Freshly ground black pepper
            Whole wheat toast
   Put the halved aubergine (eggplant) cut side down on a baking dish
   (the remaining half should be immediately wrapped and refrigerated)
   and bake at 400 degrees F (200 C / Gas Mark 6) for about half an
   hour, by which time it should be soft.  Leave to cool.
   Slice the onion thinly.  Fry the sliced onion in the olive oil in a
   frying pan (skillet) until lightly browned.
   Scrape the aubergine (eggplant) flesh from the skin and discard the
   skin. Chop the flesh coarsely.  Add it to the frying pan (skillet),
   and continue cooking for a couple of minutes longer.  Season to taste
   and serve immediately over hot toast.
   * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen