2 medium eggplants, pricked
1 clove garlic, minced
1 small onion, chopped finely (red ideal)
1 tablespoon chopped parsley
1 green or red bell pepper, chopped finely
1 large tomato, chopped finely
1 teaspoon salt
½ teaspoon pepper
¼ cup olive oil
2 tablespoons lemon juice
Pierce eggplant with a fork and bake at 350F for 40 minutes. Cool, take out pulp and discard the skin. Add remaining ingredients and chop very fine.* Add salt and pepper to taste. Refrigerate for at least 2 hours and then serve. Yields 6 servings.
* If you have a hand-crank meat grinder, put cooked and cooled eggplant, garlic, onion, parsley, pepper and tomato through the grinder. Add remaining ingredients and proceed as directed.