1. Preheat oven to 450°F. 2. Wash eggplants, pierce all over with the tines of a fork place in baking dish or pan. 3. Bake for about an hour or until soft. 4. Allow skin to turn black so as to give a smokey flavour. 5. Skin eggplants while hot and chop. 6. Continue chopping while slowly adding the onion, garlic, tomatoes, oil, vinegar, salt and pepper. 7. Place in salad bowl and garnish with black olives and green pepper rings. 8. Serve with roast meat, grilled or fried fish, on slices of warm crusty French bread or as an appetizer with pita wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
