Potlejon Salata

4-6 medium eggplants
6-8 sweet peppers
2-4 hot red peppers (optional)
oil
vinegar
garlic

Prick eggplant and peppers several times with fork. Spray a pan with Pam and add eggplant and peppers. Bake at 400 degrees F about 30 - 35 minutes. Check with fork. If soft remove and cool. Peel off skin of eggplant and peppers. Grind. Add 2 cloves of garlic (you may add or subtract according to taste.) Add about 1/2 cup oil and about 1/4 cup vinegar to taste. Add salt to taste. I usually leave covered in the refrigerator overnight and correct to taste the next day. This freezes well in plastic containers.



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