Baklazhan - cooking recipe

Ingredients

1 eggplant
2 chopped green peppers
4 onions
4 Tbsp. oil
2 tsp. salt
1 tsp. lemon juice
1/2 tsp. pepper
2 large tomatoes

Preparation

Bake eggplant at 450\u00b0 until soft to the touch.
Remove skin, chop pulp almost to a puree.
Fry onions in oil until soft; stir in chopped green peppers and fry 6 minutes longer.
Skin tomatoes and chop coarsely; add to onions.
Add eggplant and all seasoning. Cook, uncovered, until mixture is thick enough to spread . Chill until ready to serve on black pumpernickel or sesame crackers.