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Ajvar

Ingredients
2	each	eggplants
6	each	bell peppers, red or green
1		salt, to taste
1		pepper, to taste
1	clove	garlic, minced
1	each	lemon, juiced
1/2	cup	oil, preferably olive oil
1		parsley, minced

Directions:
Bake eggplants and sweet peppers at 350 degrees 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.

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<h1>Ajvar</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>eggplants </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>each</TD><TD class=ingredient>bell peppers, red or green </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>salt, to taste </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>pepper, to taste </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>clove</TD><TD class=ingredient>garlic, minced </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>lemon, juiced </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>oil, preferably olive oil </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>parsley, minced </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Bake eggplants and sweet peppers at 350 degrees F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables.<BR><BR>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.<BR><BR>Mix well. Pile into a glass dish and sprinkle with parsley.<BR><BR><BR><BR><BR></TD></TR></TBODY></TABLE>     <p>
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