1 medium eggplant (about 1-1/4 pounds) 4 medium tomatoes, cubed (3-1/2 to 4 cups) 3 hard-cooked eggs, cubed 1 large onion, chopped 1/2 cup French salad dressing 1-1/2 teaspoons salt, optional 1/2 teaspoon pepperDirections

Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish. Bake at 350° for 30-40 minutes or until tender. Cool, peel and cut the eggplant into 1/2-in. cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and pepper; toss. Cover and chill 1 hour before serving.Yield: 10 servings.Nutritional Facts

Diabetic Exchanges: One serving (made with low-fat dressing and without added salt) equals 2 vegetable and 1/2 fat; also, 76 calories, 268 mg sodium, 62 mg cholesterol, 10 gm carbohydrate, 3 gm protein, 3 gm fat.