Anita'S Chopped Eggplant - cooking recipe

Ingredients

1 eggplant
1 large onion
2 to 3 Tbsp. oil
salt and pepper to taste
1 Tbsp. vinegar
1 garlic clove, crushed

Preparation

Select firm, ripe eggplant with no bruises.
Wrap in heavy wax paper and bake as directed.
Remove from oven, peel into chopping bowl.
Let cool for a few minutes.
Chop medium fine.
Grate in onion.
Add crushed garlic, salt and pepper. Stir in vinegar and oil.
Refrigerate 2 to 3 hours.
Serve with bread rounds, crackers or as a side dish.
For a variation, use diced tomatoes. Bake at 350\u00b0 for 30 minutes.