Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant;(1 1/2 To 1 3/4 Lb) 2 tb Red Wine Vinegar
1 md Onion; Finely Chopped Salt And Freshly Ground
1 md Tomato; Meaty, Peeled And -Black Pepper
-Finely Chopped Fresh Parsley; Chopped For
2 lg Cloves Garlic; Minced -Garnish
1 tb Olive Oil

Preheat the oven to 375 Degrees F. Pierce the eggplant in several places
with a knife and bake, on a baking sheet, until soft, about 50 minutes,
turing midway through the baking time. Remove from the oven and cool. Cut
the eggplant, lengthwise, in half. Scoop out the pulp and chop until very
fine. In a large bowl, combine the pulp with the onion, tomato, garlic,
oil, and vinegar. Blend thoroughly and season with the slat and pepper.
Cover and refrigerate for several hours. Place in a serving dish and
garnish with the parsley. Serve with pita triangles or cocktail rye bread.

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