Italian Eggplant (Aubergine) Salad - cooking recipe

Ingredients

6 small eggplants
1 -2 garlic clove, crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons white sugar
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper

Preparation

Preheat oven to 350.
Puncture eggplants with a fork and place on a baking sheet.
Bake 1 1/2 hrs or until soft - turn occasionally.
Cool. Peel and dice.
In a large bowl combine remaining ingredients.
Add eggplant and marinate at least 2 hours.
Note: I used fresh parsley, basil and oregano.