Bake eggplants and sweet peppers at 350 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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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 6|
|Calories from Fat: 176 (66%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 11.8mg||0 %|
|Potassium 804.6mg||21 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 12g|
|Protein 3.8g||5 %|
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Calories per serving: 265
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