Amount
Ingredient
Preparation



2
each
eggplants





6
each
sweet bell peppers

red or green



1
x
salt

to taste



1
x
pepper

to taste



1
clove
garlic

minced



1
each
lemon

juiced



1/2
cup
oil

preferably olive oil



1
x
parsley

minced

 Bake eggplants and sweet peppers at 35 degrees F 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.