1. Wash eggplant and puncture with fork every few inches, on all sides. Bake at 350Â° for 1 1/2 hours, until very soft. Cool.
2. Cut eggplant in half. Remove meat" and chop into 1/2 inch pieces.
3. Combine remaining ingredients except tomatoes and lemon wedges with eggplant in a large bowl. Chill.
4. Place 1/3 cup mound of eggplant mixture on top of tomato slice. Tuck a lemon wedge on the side