2 lg Eggplants
6 lg Red or green sweet peppers
1 Garlic clove; minced
1 Lemon; juiced
1/2 c Oil, preferably olive oil
Bake eggplants and sweet peppers at 350 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.
Source: Jane Rinear "Our Favorite Recipes" St. Anthony Croatian Catholic
Church Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini