1 large 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 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.