2 lg Eggplants 6 lg Red or green sweet peppers Salt Pepper 1 Garlic clove; minced 1 Lemon; juiced 1/2 c Oil, preferably olive oil
Parsley; minced Bake eggplants and sweet pepers at 350F until tender when pierced with a
fork. Peel skin from hot vegetables and chop or mince the vegetables.
Season to taste with salt and pepper and stir in the garlic and lemon
juice. Gradually stir in as much of the oil as the vegetables will absorb.
Mix well. Pile into a glass dish and sprinkle with parsley.
fork. Peel skin from hot vegetables and chop or mince the vegetables.
Season to taste with salt and pepper and stir in the garlic and lemon
juice. Gradually stir in as much of the oil as the vegetables will absorb.
Mix well. Pile into a glass dish and sprinkle with parsley.
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