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Eggplant Chow Chow Relish
4 large eggplants
7 sweet peppers
10 tomatoes
5 cups chopped scallions
1 cup salad oil
3/4 cup vinegar
3 teaspoons salt
1 1/2 teaspoons pepper
Bake 4 eggplants for 1 hour in a 400 degree oven. Peel and chop the eggplant; set aside. In a food processor or grinder, grind the peppers, tomatoes, and scallions. Mix in a large bowl the eggplant, the vegetables along with the oil, vinegar, salt and pepper. Preserved relish is then sealed in jars and boiled in a water bath for 45 minutes. Makes 10 pints.
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