Grilled Eggplant Salad

• 1 large eggplant
• 1 plum tomato, diced
• 1 1/2 teaspoons red wine vinegar
• 1/2 teaspoon kosher salt, more to taste
• 1/2 teaspoon chopped fresh oregano
• 2 garlic cloves, finely chopped
• 3 tablespoons extra virgin olive oil
• 3 tablespoons chopped parsley
• Black pepper, to taste
• Capers, for garnish, optional
• Grilled pita bread, for serving

1. Heat grill to medium high.
2. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
3. When cool enough, scoop out the insides of the eggplant and coarsely chop.
4. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic.
5. Stir in oil and parsley; season with pepper and more salt if needed.
6. Garnish with capers if you like them.
7. Serve with warm pita bread.

eggplant, tomato, red wine vinegar, kosher salt, fresh oregano, garlic, extra virgin olive oil, parsley, black pepper, capers, pita bread

Taken from cooking.nytimes.com/recipes/1013779 (may not work)