1 med. eggplant
1 lg. green pepper
1/2 tsp. salt
2 tsp. oil
2 tsp. lemon juice

Bake eggplant and pepper in potato baker on top of stove or in oven; turn as they brown, when all browned and soft run under cold water and peel off top skin (which comes off easily). Put strips of eggplant with seeds and pepper (no seeds) into chopping bowl, add oil, salt and lemon juice and chop. Garnish with tomato, onion and lemon juice. If desired, serve on crackers or rye bread.