Eggplant Salad

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8 medium-sized eggplants
3 medium-sized tomatoes, not ripe but yellow green in color, chopped
1 large white onions or 1 medium red onions, chopped
2-3 T apple cider vinegar
a pinch of salt and pepper

In a casserole, bring water to boil and add eggplants pierced with fork. When tender, remove from fire and drain.
Peel the eggplants and mash them without detaching it in its hard head. Arrange in the serving platter. Top with the chopped tomatoes and onions, vinegar, salt and pepper. Best served if chilled.

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