1 big eggplant, peeled and cut in chunks
6 tbsp olive oil
4 tbsp Balsamic vinegar
salt and pepper to taste
pinch of sugar
1 crushed garlic clove
1 red onion chopped
3 tomatoes chopped
1 cup plain yogurt
Place eggplant in steamer basket or metal colander over boiling water. Cover; steam 8 minutes or until tender. Combine with remaining ingredients. Chill thoroughly before serving.
