Title: Chilled eggplant appetizer
 Categories: Vegetarian, Vegan, Appetizers
      Yield: 10 Servings
 
      1 lg 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 deg. 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.
  
   From DEEANNE's recipe files