Eggplant Caviar

• 1 large eggplant (1 1/2 to 2 lb.)
• 1 medium onion, finely chopped
• 1 medium tomato, peeled and finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• salt and freshly ground pepper to taste
• chopped fresh parsley for garnish

1. Preheat oven to 375u0b0.
2. Pierce eggplant in several places with a knife.
3. Bake on a cookie sheet until soft, about 50 minutes, turning midway through.
4. Remove from oven and cool.
5. Cut eggplant lengthwise
6. in half.
7. Scoop out the pulp and finely chop.
8. In large bowl, combine the pulp with the onion, tomato, garlic, oil and vinegar.
9. Mix well and season with salt and pepper.
10. Cover and refrigerate for several hours.
11. Place in serving dish; garnish with parsley.
12. Serve with pita triangles or cocktail rye bread.

eggplant, onion, tomato, garlic, olive oil, red wine vinegar, salt, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263795 (may not work)