Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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.

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