Wash eggplants; place them into a 9 x 13” pan. Cut three shallow slits in each eggplant. Set oven broiler to high. Broil for 55 minutes. Let cool; slice open lengthwise. Scoop out eggplant flesh; place into a container.
Using a knife in a criss-cross motion, cut eggplant pieces into small chunks. Dice the red pepper, plum tomato, and onion into small pieces; add to eggplant. Add oil, vinegar, and salt. Toss to coat.
Recipe by Between Carpools at https://betweencarpools.com/because-we-can-never-get-enough-of-great-dips/