Eggplant Salad (Caponata)

Ingredients

• 1 (1 1/2 pound) eggplant
• 1 small onion, chopped
• 2 tablespoons white wine vinegar
• 1 clove garlic, chopped
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium tomato, chopped
• 1/4 cup minced parsley
• 1/4 cup olive oil or vegetable oil

Instructions

1. Cut eggplant into 3/4 inch cubes. Heat small amount salted water to boiling. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.
2. Place eggplant and onion in nonreactive bowl.
3. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. Toss.
4. Stir in tomato and parsley.
5. Over and refrigerate for at least 6 hours.
6. Just before serving, stir in oil.