1. Cut eggplant into 3/4-inch cubes (about 5 cups). 2. Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling. 3. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain. 4. Place eggplant and onion in glass or plastic bowl. 5. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. 6. Toss. Stir in tomato and parsley. 7. Cover and refrigerate at least 6 hours. Just before serving, stir in oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
