Ingredients:
3 to 4 (long type) eggplants
1 small grated onion
1 to 2 cloves crushed garlic
1 large, peeled and chopped tomato
3/4 cup olive oil
1 tablespoon vinegar
Salt
Pepper
Black olives
Green peppers
Directions:
Wash the eggplants, place in a baking pan and bake in a moderate oven
for about one hour or until soft.
Skin eggplants while still hot and chop into small pieces.
Continue chopping while adding slowly the onion, garlic, tomatoes,
oil, vinegar, salt and pepper.
Put in a salad bowl, and garnish with olives and green pepper rings.
Serve with roast meat, and grilled or fried fish.
