Eggplant Caviar (version V)

1 large eggplant
1 tablespoon olive oil
1 cup onion, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
1/2 cup zucchini, chopped
2 large tomatoes, chopped
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice

Bake eggplant 1 hour at 425. Drain any juices from pan, peel and dice, Brown onion, green pepper, garlic, and zucchini in oil, adding a bit of water if necessary to prevent sticking, Mix with eggplant, tomatoes and seasonings, Cook, covered, 45 minutes. Uncover, and cook till thick, adding lemon juice at the end. Chill.

Note : You may use fresh or canned tomatoes.



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