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| 1 gross | Eggplant;(1 1/2 To 1 3/4 Lb) |
| 1 mittel | onion finely chopped |
| 1 mittel | Tomato; Meaty, Peeled And Finely Chopped |
| 2 gross | cloves garlic minced |
| 1 Esslöffel | olive oil |
| 2 Esslöffel | red wine vinegar |
| | salt |
| | black pepper freshly ground |
| | Fresh Parsley; Chopped For Garnish |
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Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread.
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