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6 to 8
By Craig Claiborne
Preheat oaven to moderate (350°F.).
Bake the eggplant for about one hour, or until soft.
Remove the skin from the eggplant and chop the flesh. Combine the eggplant, onion, salt and pepper to taste, olive oil and vinegar. Mix well. Garnish with parsley, tomato wedges and olives.
© 1966 Craig Claiborne estate. All rights reserved.