1 lg. eggplant
Oil
Garlic vinegar
Salt and pepper
Red or green pepper

Roast pepper, put in brown bag until cool, chop, discard seeds. Roast eggplant in oven for at least 1/2 hour or until soft. Peel and chop eggplant, peppers, crushed garlic, salt and pepper, vinegar to taste, touch of olive oil, and chopped parsley. Store in covered jar. Can be used as a relish or part of salad.