2. Pierce eggplants several times with a fork. Place eggplants on a baking sheet, and bake at 400 degrees for 40 minutes or until tender (eggplants should be tender yet firm enough to chop). Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.
3. Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently. Yield: 2 cups (serving size: 1/4 cup).