Eggplant salad

(Serves 4 persons)

• 2 eggplants (approx. 1-1/3 lbs.)
• 1/2 onion
• 1/2 tomato
• 1/2 green pepper
• 1 clove of garlic
• 1 tsp. capers
• salt and pepper
• 2 Tbsp olive oil
• 1 Tbsp vinegar

Heat the oven to 350° F. Wash the eggplants and place on an oven dish. Bake the eggplants approx. 45 minutes in the oven until soft (check with a pointed knife). Let them cool and then halve them, scoop the flesh into a bowl and mash with a fork. Chop the onion, tomato and green pepper finely, crush the garlic, cut the capers a bit and mix all with eggplant. Add oil, vinegar, salt and pepper and let it sit for at least 30 minutes. Taste and if necessary add some salt and pepper.