1 eggplant, baked in shell at 375 degrees for 45 minutes. Take out and cool. Peel. Put in ice box to cool.

Combine: 1/4 c. cider vinegar 1/2 tsp. salt 1 tsp. sugar 3 med. cubed tomatoes 3 tbsp. salad oil 1/2 tsp. pepper

Scoop out eggplant and dice the meat of eggplant. Combine all ingredients together. Chill. Overnight is best.