Potlejon

Eggplant and Pepper Relish

1 large eggplant
3 large green peppers
1 small onion grated
2 cloves of garlic pressed
1 tablespoon salad oil
1 tablespoon white wine vinegar
salt and pepper to taste

Roast for 1 hour at 350 eggplants and peppers or until soft.

Allow to cool. Peel skins off and remove seeds from peppers.

Chop finely.

Add grated onion and garlic, then oil, vinegar, salt and pepper. Mix well.

Refrigerate for at least an hour before serving so that all the flavors blend.



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