Ingredients:

• 4 eggplants
• 1 medium onion
• 2 garlic cloves minced
• 1 tomato chopped
• ¾ tablespoon olive oil
• 1 tablespoon vinegar
• ½ cup black olives
• Salt and pepper to taste

Preparation:

Place the eggplants on a cookie sheet and bake at 250º until the skin turns black. Peel them ant chopped in cubes. In a medium bowl place the eggplants, onion, garlic, tomato and olives, vinegar, olive oil and Mix until combined. Finally seasoned with salt and pepper.