Title: Chilled Eggplant Appetizer
Categories: Vegetarian, Vegan, Appetizers
Yield: 10 Servings

1 lg Eggplant
2 Green peppers
Raw onion; diced, to taste
Lemon juice to taste
Salad oil to taste
Salt and pepper to taste

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.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini