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