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1 large eggplant, peeled
2 medium onions
1 large green pepper
1 clove garlic
1/3 cup chopped parsley
1/4 cup olive oil
1 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp. Worcestershire sauce
1 cup plain yogurt
2 Tbsp. lemon juice
1/2 6-ounce can tomato paste

Chop fine: eggplant, onions, green pepper, garlic and parsley.
Heat olive oil in a large skillet. Add vegetables and sauté over
medium heat until they are translucent. Stir occasionally to keep
vegetables from sticking. Lower heat and cook until vegetables are
tender, continue stirring occasionally. Cool to lukewarm. Stir in
remaining ingredients. Chill and store in refrigerator until ready
to serve. Serve with sesame wafers. Makes 1 quart.

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