Preheat oven to 350°F. Prick eggplant all over with a fork and bake until tender, about 40 minutes. Cool, then remove and discard skin. Chop eggplant and put into a large bowl. Fold in onion, bell pepper, tomato, olive oil, lemon juice, salt and pepper. Taste and adjust seasoning with salt, pepper and lemon juice before serving. Serve chilled or at room temperature.
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