1 lg. eggplant
1 lg. green pepper
1/4 c. finely chopped onion
Juice of 1/2 lemon
Oil, as required
Freshly ground pepper to taste

Wash large eggplant carefully and PUNCTURE BOTH SIDES. In aluminum foil dish, place eggplant and washed green pepper in oven on "broil" on second level. (about 10 to 15 minutes on each side.) Turn over when eggplant flattens and gets soft at neck. Remove from oven and slice in half. Lay open on large dish and salt lightly.

Let stand for about 10 to 15 minutes and then drain off any liquid. Scoop out of skin. Peel and seed the broiled green pepper and add to the eggplant. Add chopped onion and freshly ground pepper. Add lemon juice generously and add oil to almost pate consistency. Mix all together, refrigerate and allow to blend flavors before serving.