Method

Eggplant:  Cut off the end, slice down the middle the long way, about one inch deep, bake eggplant 40 to 45 minutes, in a Pyrex baking dish .... until soft......use pam.

Dice onion and green pepper, boil in light oil until soft, (transparent).

Strain onion and green pepper gently pressing out the oil.  

Remove skin from eggplant...if it is baked sufficiently, the skin should peel easily.

Combine ingredients.  Chop any large elements with a fork or knife.  The idea is to have some body to the mixture.

Add salt to taste.....add the juice of one lemon or lime.....pepper.  Serve COLD with Triscuit crackers and Scotch whiskey..... (Last item optional).  

Variations:  add hard boiled egg(s), or diced tomatoes, or sun dried tomatoes, or use imagination. 

For large crowd:  see ingredients....buy more.  

Contributor: Stephan Gardner

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