Eggplant Salad - cooking recipe

Ingredients

1 medium eggplant
1 tomato, chopped
1/4 green bell pepper, chopped
1/4 onion, chopped
pepper and vinegar to taste

Preparation

Bake eggplant at 350\u00b0 for 45 minutes or until soft; cool.
Cut lengthwise; scoop out insides and chop. In large bowl, mix eggplant with tomato, pepper, bell pepper and onion.
Add a touch of vinegar to taste. Chill. Serve on crackers or lettuce. Serves 4.