Ajvar

• 2 each eggplant
• 6 each sweet bell peppers red or green
• 1 x salt to taste
• 1 x black pepper to taste
• 1 clove garlic minced
• 1 each lemon juiced
• 1/2 cup vegetable oil preferably olive oil
• 1 x parsley leaves minced

1. Bake eggplants and sweet peppers at 350F (180C) F until tender when pierced with a fork.
2. Peel skin from hot vegetables and chop or mince the vegetables.
3. Season to taste with salt and pepper and stir in the garlic and lemon juice.
4. Gradually stir in as much of the oil as the vegetables will absorb.
5. Mix well.
6. Pile into a glass dish and sprinkle with parsley.

eggplant, sweet bell peppers, salt, black pepper, garlic, lemon juiced, vegetable oil, parsley

Taken from recipeland.com/recipe/v/ajvar-2853 (may not work)