Chilled eggplant appetizer

1. Bakei eggplant and green peppers in a 350 deg. Oven for 1 hour.
2. Turn after ½ hour; let cool.
3. Peeli eggplant; if it is watery, squeeze and drain on paper towels.
4. Skin and seed the green peppers.
5. Chopi eggplant and peppers, then combine.
6. * when you are ready to serve, add diced raw onion, lemon juice, salad oil, salt and pepper, all to taste.
7. Chill and eat cold as an appetizer.
8. *this recipe freezes well.
9. Freeze in the summer when eggplant is plentiful and defrost later and add remaining ingredients.