Instructions: Bake eggplant and green peppers in a 350 deg. oven for 1 hour. Turn after 1/2 hour; let cool. Peel eggplant; if it is watery, squeeze and drain on paper towels.

Skin and seed the green peppers. Chop eggplant and peppers, then combine.*

When you are ready to serve, add diced raw onion, lemon juice, salad oil, salt and pepper, all to taste.

Chill and eat cold as an appetizer.

*This recipe freezes well. Freeze in the summer when eggplant is plentiful and defrost later and add remaining ingredients.

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