Recipe - Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

1 lg Eggplant;(1 One half To 1 Three fourths Lb)
1 md Onion; Finely Chopped
1 md Tomato; Meaty, Peeled And
Finely Chopped
2 lg Cloves Garlic; Minced
1 tablespoon Olive Oil
2 tablespoon Red Wine Vinegar
Salt And Freshly Ground
Black Pepper
Fresh Parsley; Chopped For
Garnish

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip