1 large (1-1/2 to 1-3/4 pounds) eggplant
Preheat oven to 375°F.
1 medium onion, finely chopped
1 medium meaty tomato, peeled and finely diced
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons red wine vinegar
black pepper, freshly ground
fresh parsley, chopped, for garnish
Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.
Cut the eggplant lengthwise in half. Scoop out the pulp and finely chop. In a large bowl combine the pulp with the onion, tomato, garlic, oil and vinegar. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with parsley.
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