Pierce eggplant in several places with fork. Place on baking sheet. Bake at 400 degrees 35-45 minutes or until soft. Cool slightly. Remove skin. Finely chop plum and place in bowl along with tomatoes, green pepper, onions, parsley, oil, lemon juice, salt and cayenne to taste. Mix well. Transfer to serving platter. Garnish with parsley sprigs. Makes 4 servings.