Categories: Appetizers, Vegetarian, Vegan 
      Yield: 6 servings 
  
      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. 
   
  Source: Jane Rinear "Our Favorite Recipes" St. Anthony Croatian Catholic 
  Church Typed for you by Karen Mintzias