4 large eggplants
2 medium tomatoes
3/8 cup olive oil
2 green peppers
2 red peppers
salt
1 medium onion
1 lemon ,10 black olives , 1 tbsp vinegar

Put whole eggplants on spit or hold with tongs over gas flame and turn while cooking. Allow the skin to turn black as this gives a smoky flavor to the salad. Peel eggplants while still hot. Place in a bowl with olive oil and sprinkle with salt and lemon juice and mash with potato masher. Add vinegar and beat until smooth. Mold into shape of eggplant and serve on platter decorated with tomatoes, peppers, onions and black olives.