Eggplant Dip (Babaganoush)

Description

Saute:
1 c. chopped onion
3 tbsp. oil
½ green pepper or more
3 large cloves of garlic

Roast eggplant in the oven until done, then peel skin off and chop.

Add to above and then cook for 30 minutes:
Tomatoes
Salt and pepper
Red pepper
Steamed chopped eggplant
½ tsp. sugar

Add lemon juice and parsley.

(Rose's note - you can also steam it in the microwave to soften it more.)