Eggplant Salad

1 lrg. eggplant
3/4 tsp. salt
3 Tbsp. oil
1 med. onion, diced
2 Tbsp. white vinegar
1 to 2 Tbsp. sugar
1/2 Tbsp. garlic powder

Core eggplant and wrap in aluminum foil. Bake at 350 degrees F for 45 min. or until soft.

Cool and peel skin. Chop eggplant and Mix together with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hr..

Season again if needed.

Serve with assortment of crackers