Eggplant Caviar

Makes 3 cups

2 medium eggplants (1 1/2 lb.), 1 large red bell pepper, 1 large yellow bell pepper, 1 red small onion, finely chopped (1 cup), 2 Tbs. red wine vinegar, 2 Tbs vegetable oil, salt, pepper, 2 gloves garlic, 1 Tbs lemon juice (optional)

Preheat oven to broil. Prick eggplants several times with fork. Place eggplants and bell peppers on baking sheet. Broil 20 to 25 minutes, or until eggplants and peppers are blackened on all sides, turning occasionally. Place bell peppers in plastic bag to cool and steam skins. Cool eggplant and bell peppers 20 minutes, or until easy to handle.

Peel eggplants. Place in a food processor. Add onion, garlic and process together. Then place in large bowl. Peel and remove core and seeds from bell peppers. Chop into 1/4-inch dice, and add to bowl with eggplant. Stir in vinegar, oil and lemon juice. Season with salt and pepper.