Preheat oven to 400 degrees. Wrap a 9x13 baking pan in foil. Toss eggplant w/the salt, garlic, and half of the olive oil. Line bottom of baking pan with eggplant and bake 35 min. or until eggplant is mushy. (The cubes will shrink significantly in size.) Cool and transfer to a large bowl.

While the eggplant is in the oven, heat rest of oil in a large skillet and cook the onions on low heat for 15 min. or until tender. Add onion to eggplant, season w/pepper, then add basil and lemon juice. Don't skimp on the lemon juice.

Serve room temp. For 6-8 people.

Serves:
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