3 me.d eggplants
1/2 med. onion, chopped
2 med. tomatoes, chopped
1/4 c. olive oil
Salt and pepper to taste
5 cloves garlic
1/3 c. parsley, chopped
1 tsp. oregano
Juice of 1 lemon

Cut eggplant in half. Place cut side down on broiler pan and broil for 20-30 minutes (until tender). Cool. Peel and cut into small pieces. Remove seeds, if possible. Add remaining ingredients and toss gently. Chill before serving. Can also be used as an appetizer.

Serves: 4-6 as salad; 10-20 as appetizer (with crackers).