1 lg. eggplant
1/2 c. red onion, peeled & sliced thinly
1/2 c. chopped fresh parsley
1/4 c. green pepper, seeded & diced
2 or more tomatoes, sliced
1/4 c. celery, diced (opt.)
Salt and pepper to taste
Oil and vinegar to taste

Bake whole eggplant, wrapped in foil, at 400 degrees for 35 minutes or until it can be easily pierced with a fork. Cool, peel, and cut into squares. Mix in other ingredients and chill for several hours before serving. Serves 6.