1 large eggplant 5 medium-size tomatoes, chopped
1 cup finely minced onion 2 tablespoons finely minced parsley
2 tablespoons olive oil salt and pepper to taste
Preheat oven to 350 F. Peel eggplant and cut lengthwise into 1/2-inch-thick slices. Place
on cookie sheet and bake until eggplant slices are tender; separate and let cool.
In a mixing bowl, combine eggplant, tomatoes, onion, parsley and oil. Add salt and pepper
to taste. Serve cold.