Roasted Eggplant Salad (version III)

2 small eggplants
1 onion, finely chopped
2 medium tomatoes, sliced
1 green bell pepper, sliced
1 cucumber, sliced
2 tablespoons fresh chives, finely chopped
1/2 cup extra-virgin greek olive oil
1/2 cup kalamata olives
1 teaspoon oregano, dried

1. Bake the eggplants in the oven at moderate temperature for 40 minutes.

2. When cold, peel them, cut into pieces, and place them in a salad bowl.

3. Combine eggplant with the remaining ingredients.

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