Eggplant Salad

1 large eggplant
3/4 teaspoon salt
3 tablespoons oil
1 medium onion, diced
2 tablespoons white vinegar
1 to 2 tablespoons granulated sugar
1/2 tablespoon garlic powder

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

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

Season again if needed.

Serve with assortment of crackers.