1 sm. eggplant
1/4 c. oil
2 tbsp. wine vinegar
1 tsp. salt
1/4 tsp. ground black pepper
1 clove garlic
1/2 tsp. oregano
2 tbsp. parsley
1 tbsp. capers

Trim ends of eggplant and cut into cubes about 1/2 inch square, skin and all. Heat half the oil in a skillet and saute eggplant until it is limp. Drain well. Place in a ceramic or plastic bowl, add remaining ingredients; stir well to mix and allow to cool. Refrigerate until well chilled. Serve as an appetizer. Makes 10 servings.