Eggplant Salad (version XI)

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2 to 4 eggplants
2 to 3 green bell peppers
3 to 5 tablespoons oil
1 onion, medium, cut in small -pieces
1 to 2 tomatoes, peeled and cut into small pieces
salt, (no pepper)

Prick the eggplant 3-4 time in the flesh, and BBQ them with the bell peppers, turning them till eggplants are soft and peppers are nicely BBQ. Put them in a bowl, cover with nylon bag for 15 minutes.

Peel the bell peppers in running water and cut into small strips, put aside for later use.

On a board put the eggplants and make a cut in their length. With a spoon, spoon out the flesh, spoon out as much as you can, Put in a colander to drain the liquid. Mash them to purée. To finish the salad, You add all other ingredients, Add salt as much as you prefer. Eat with country black bread.

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