ABSTRACT
Sauté onions, garlic, green peppers; then add tomatoes and olive oil.
Add eggplant and lemon.
Bake 25 min. at 350° or until moisture has evaporated.
Serve chilled on lettuce.
6 ea. anchovies, rinsed under cold water
1½ T. capers
1 ea. fresh lemon, juiced
4 T. extra virgin olive oil
1 T. fresh cracked black pepper
Garnish: ½ bnch basil, chiffonade
1 ea. Roma tomato, concassé
Method Using a food processor, pulse all the ingredients two or three times.
