Preheat oven to 400 F.

Make several slits with the tip of a knife all around the eggplant. Slip 3 slivers of garlic into the slits on one side of each eggplant. Place the eggplants, garlic side down, in a glass baking dish. Bake until they collapse, about 30 to 60 minutes.

While the eggplants are cooking, heat the olive oil over medium heat in a saut pan. Briefly cook the onions and peppers until they are slightly soft. Set aside to cool.

When the eggplants are done cooking, transfer them to a colander so they can drain. When theyre cool enough to handle, scrape the pulp into a bowl and mash it up with a fork. Stir in onions, peppers, cabbage, and tomatoes. Season with salt and pepper. Refrigerate until cold.