Sephardic Eggplant Salad

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1 large eggplant
2 cloves garlic, minced
2 medium onions, sautéed
1 teaspoon lemon juice
1/2 teaspoon sugar
red or green pepper, diced
1 to 2 teaspoons mayonnaise
salt and pepper to taste
optional 2 hard boiled eggs

Pierce and bake eggplant. Cool and scoop out pulp. Place pulp in colander to drain off juice. Discard juice. Mash eggplant and add onions, garlic, pepper, lemon juice, mayonnaise, salt, pepper, sugar (and eggs if desired). Mix well. Adjust seasoning to taste. May be served chilled or at room temperature

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