Eggplant Salad (Melitzanosalata) - cooking recipe

Ingredients

3 lbs eggplants (about 3 or 4 long eggplants)
1 small onion, grated
2 garlic cloves, crushed
1 large tomatoes, peeled, seeded & chopped into small pieces
3/4 cup olive oil
1 tablespoon vinegar
salt and pepper, to taste
ripe olives
1 large green pepper, seeded and sliced into rings

Preparation

Prick eggplants, place them in a baking pan and bake in 350F oven for about one hour or until soft.
Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
Peel eggplants whil still hot and chop flesh into small pieces.
Continue chopping while slowly adding the onion, garlic, tomato, oil, vinegar, salt and pepper.
Place in salad bowl and garnish with olives and green pepper rings.