Caponata(Salad) - cooking recipe

Ingredients

1 medium eggplant (about 1 1/2 lb.)
1 small onion, chopped (about 1/4 c.)
2 Tbsp. white wine vinegar
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, chopped
1 medium tomato, chopped (about 3/4 c.)
1/4 c. chopped fresh parsley
1/4 c. olive or vegetable oil

Preparation

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