1 lg. eggplant
1 sm. onion, chopped
Salt and pepper
1/2 c. olive oil
1 1/2 tbsp. vinegar
Parsley, chopped
Black olives

Bake eggplant in a moderate oven (350 degrees) for about 1 hour or until soft. Remove skin and chop flesh. In a bowl, combine eggplant, onion, salt, pepper, olive oil, vinegar, and mix well. Garnish with chopped parsley, tomato wedges, and black olives.