Melitzanosalata - Eggplant Salad

Ingredients:

3 to 4 (long type) Eggplants
1 small grated Onion
1 to 2 Cloves
crushed Garlic
1 large, peeled and chopped into small pieces Tomatoes
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.
Allow skin to turn black so as to give a smoke flavor to the salad.
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.
Serves 6.

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