Ingredients:

• 1 large eggplant
• ½ small onion finely chopped
• 1 diced tomato
• 2-3 Tbls. finely chopped parsley
• 4 Tbls. freshly squeezed lemon juice
• ¼ cup olive oil
• ½ tsp. dried oregano
• 1 Tbls. red wine vinegar
• salt and pepper to taste

Instructions:

1. Slice and bake the eggplant on a lightly oiled pan @ 375° F. until the eggplant is soft and pierces easily with a fork.
2. Let it cool. In a food processor or by hand, chop the eggplant,then add the onions, tomato, and parsley.
3. Combine the rest of the ingredients , then pour over the eggplant mixture and combine well.