Eggplant Dip - cooking recipe

Ingredients

1 large eggplant, peeled
2 medium onions
1 large green pepper
1 clove garlic
1/3 c. chopped parsley
1/4 c. olive oil
1 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp. Worcestershire sauce
1 c. laban or 1/2 pt. container plain yogurt
2 Tbsp. lemon juice
1/2 (6 oz.) can tomato paste

Preparation

Chop finely the eggplant, onions, green pepper, garlic and parsley.
Heat olive oil in large skillet.
Add vegetables and saute over medium heat until they are translucent.
Stir occasionally to keep vegetables from sticking.
Lower heat and cook until vegetables are tender, stirring occasionally.
Cool to lukewarm.
Stir in remaining ingredients.
Chill and store in refrigerator until ready to serve.
Serve with sesame wafers. Makes 1 quart.