Preparation :
Grill the eggplants (preferrably fat ones) under a hot grill until their skins are grilled. Peel the eggplants and place them in a bowl containing 3/4 galss olive oil. Pour a mixture of salt and the juice of 1/2 lemon into the bowl. Mix well and set aside for a while. Pour vinegar into the bowl containing eggplants and pound well with a fork. When the eggplants become pasty place the mixture onto a plate. Garnish the salad with slice tomatoes and onions and green peppers after scooping out their seeds, and then cut like fingers. Place olives decoratively on top. And your salad is now ready to serve.