1 eggplant
1 green pepper
Seasoning
Salad oil
Onions, chopped fine

Bake eggplant and green pepper until soft, under broiler. Cut top stem off and remove skin, placing pulp into wooden chopping bowl. Clean pepper and remove skin; add to eggplant. Chop fine, adding onions. Add salt, oil and fine hot pepper, if desired. Put in refrigerator to chill. Serve as relish or salad.