1 medium eggplant 2 medium onions 3 medium tomatoes 3 cloves garlic 3 tablespoons of chopped parsley 1/2 cup of olive oil salt and pepper
Cut the eggplant in half and bake at 350ºF. for about 30 minutes or until soft. In the meantime chop the onions, garlic and parsley. Skin the tomatoes by plunging them into boiling water and then peeling them. Then seed and chop. Sauté all the chopped vegetables in olive oil. Scoop the flesh out of the eggplant, mash it and add the other ingredients, mixing well. Serve on toast or with crackers. You may even garnish this with chopped parsley, chopped hard boiled eggs, or cream cheese.
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