Ajvar

This from Jane Rinear of the St. Anthony's Croatian Catholic Church
Women's Guild, Los Angeles.

2 large eggplants
6 to 8 large red or green sweet peppers
salt
pepper
1 clove garlic, minced
juice of 1 lemon
1/2 cup olive oil
minced parsley

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

Posted by: Donald Martinich


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