Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant
   3      medium        green peppers
   3      medium        onions
   3      medium        tomatoes
   2      7 oz cans     artichoke hearts
   6      teaspoons     olive oil
   2      cloves        garlic -- minced
     1/4  cup           chopped parsley
   2      tablespoons   capers in vinegar
     1/8  teaspoon      white pepper
     1/4  teaspoon      salt
   2                    lemons
   1                    hard-boiled egg

Preparation:

Preheat the oven to 300 degrees. Place the eggplant, green pepper, onion, and tomatoes in a covered dish and roast for 60 minutes. Allow the vegetables to cool to room temperature, then peel and remove all seeds. Slice the vegetables into strips and add the artichoke hearts. Set aside. Heat 1 teaspoon of the olive oil in a small skillet and saut‚ the garlic for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze the lemons and add the juice to the remaining oil. Mix this well with the garlic; then pour over the vegetables. Toss gently to coat and refrigerate before serving. Garnish with sliced egg. 18 servings/Serving size: 1/2 cup