1 lg. eggplant
4 lg. onions, chopped fine
1 green pepper, chopped
2 tbsp. chopped green leaves of dill
Vegetable oil
Juice of 1/2 lemon
1 tbsp. sugar
1 sm. can tomato juice
2 tbsp. salad oil
Salt and pepper

Prick eggplant with fork in several places and bake for 2 hours in 350 degree oven. Peel and chop fine (or grind). Brown onions in vegetable oil and add. Add remaining ingredients; mix well. Bake uncovered in greased casserole in 350 degree oven for 1 hour. Serve cold as an appetizer or sandwich spread. Delicious on pumpernickel bread. Serves 6 to 10.