1 prepared eggplant
1 onion
1 green pepper
1 clove garlic
4 tbsp. extra-virgin olive oil
Salt & pepper
2 tomatoes
2 tbsp. lemon juice
Crackers

To prepare eggplant, partially peel and soak in lightly salted water 1 hour. Finely dice onion, pepper and garlic; saute in olive oil. Add salt and pepper. Roast prepared eggplant 1 hour at 350 degrees, turning every 15 minutes.

Dice the tomatoes and add to oil after onions are clear. Turn off heat. Remove eggplant from oven, peel and chop with knife until a pulp. Turn heat to low and add eggplant. Add lemon juice. Cook until mushy over low heat until tomato juice is pretty well evaporated.