1/2 lb. onion, sliced
2 1/2 c. water
2 lbs. tomatoes, quartered
1 green bell pepper, sliced
1 red bell pepper, sliced
2 lbs. eggplant, cubed
1/3 c. lemon juice
1/2 tsp. salt
1/2 tsp. red hot pepper
1 sm. head of garlic

Cut the onion in half, then slice very thin and long. Boil the onion with water for about 15 minutes. Add tomatoes, then peppers, eggplant, lemon juice, salt, red hot pepper and garlic. Bring to boil, reduce heat and simmer until the eggplant is tender. Cool, refrigerate. Serve cold with any kind of meat or eat as a diet meal. It keeps well for a week, refrigerated.