Ingredients

  • 1 ½ lbs eggplant
  • ¼ cup olive oil
  • 2 whole carrots, peel and cut into fine dice
  • 1 medium red bell pepper, core, seed, cut into fine dice
  • 2 large green bell pleppers, core, seed, cut into fine dice
  • 2 small zucchini, diced
  • 1 small green apple, core, peel and chop
  • 4 cloves garlic, finely minced
  • ¾ cup tomatoes, seed and chop
  • ¼ cup lemon juice, to taste
  • salt
  • pepper

Directions

1. Preheat oven to 375*F, 180*C, GM5
2. Pierce eggplant with knife and bake until soft, about 50 minutes, turning midway through. Remove from oven and cool.
3. Cut eggplant lengthwise in half. Scoop out as much pulp as possible and coarsely chop.
4. Combine half the garlic and lemon juice in a small bowl. Season with salt and pepper. Cover, and refrigerate until vegetables cooked.
5. In a large Dutch oven, heat the oil over medium high heat. Add the carrots and sauté, stirring, for 5 minutes. Continue adding ingredients-red pepper, green pepper, zucchini, and apple-spacing 3-4 minutes apart.
6. Stir in eggplant pulp and half of the garlic, cover, and simmer over low heat for 40 minutes.
7. Add tomatoes and continue simmering for another hour, stirring from time to time.
8. Combine lemon mixture with vegetables. Cover and refrigerate for a few more hours.

Notes
Recipe can use whatever vegetables are in season. Usually best done morning of or night before so flavors meld.


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