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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