Greek Eggplant salad

I made this recently to bring to a potluck, and it was a big hit. The original recipe called for turning the eggplant under the broiler until the skin blackens. I took the easier route of baking it in the oven, and it was just fine!

GREEK EGGPLANT SALAD

adapted from Jane Brody's Good Food Book

4 servings (doubles easily)

1 medium eggplant (about 1 lb.), sliced 1/4" thick (skin left on)
1 large tomato, seeded and chopped
1 green pepper, cut in half
1 large clove garlic, crushed
1 small onion, grated (or chopped very fine in a food processor)

1/2 t. salt
1/4 t. freshly ground black pepper
3 T. red wine vinegar
1 T. olive oil

minced fresh parsley for garnish

1.  Preheat oven to 375.  Spray a baking sheet with olive oil spray.
2.  Put eggplant slices and halved green pepper on baking sheet.  Bake for 35 minutes, until tender.
3.  Chop the eggplant and the pepper and put in a medium bowl.  Add the tomato, onion, and garlic.
4.  In a small bowl, combine all the dressing ingredients: salt, pepper, vinegar, oil.  Pour the dressing over the eggplant mixture, and combine thoroughly.  Chill the salad well.  Serve sprinkled with parsley.