1 large eggplant or 2 small ones. (tap on them-- if they sound hollow, they are good)
2 celery stalks
1 medium tomato
1 medium green pepper
1 medium onion
olive oil
salt
pepper
lemon

If you have a microwave, take the eggplant, pierce it so it doesn't explode, place it in the microwave in 1/2 cup of water and cover. cook 5 minutes and turn, then cook another 5 minutes. Continue doing this until it is very soft inside. If you don't have a microwave, place the eggplant in a skillet with no oil, and cook on a low flame, turning often until it is very soft inside. When you can handle it, cut it open and scrape out the insides making sure not to get the black part of the skin mixed in. Any of the juice from the eggplant should be added to the pulp. Cool in the refrigerator. While it is cooling, chop up the celery, tomato, green pepper, and onion.

When the eggplant is cool, chop it to a fine consistency in a wooden chopping bowl. Add the chopped vegetables and mix it together. Add some olive oil, salt, and pepper and mix well so that it is all covered with the oil. Cool in the refrigerator again. Serve with additional olive oil and lemon wedges. This salad goes really well with rye bread.

My dad has made this stuff since before I was born. It is one of my favorite salads, especially on a hot summer day. Let me tell you, I hate eggplant, and I like this salad (this may be the reason we called it gobbledygook for so long, but then again, it might just be that that's what it looks like!)