This dish is very tasty and keeps well. First-place winner in the 2008 Oregon Healthy Living magazine recipe contest, submitted by Dana Giffen of Ashland.
2 medium-large eggplants
11/2; onions, chopped
4 ounces chopped green olives
1 tomato, chopped
Parsley, salt, pepper and balsamic vinegar to taste
Chop eggplant into 1-inch (or smaller) pieces. Coat with olive oil and bake on a cookie sheet at 300-350 degrees for 1 hour.
Sautee 1 chopped onion in olive oil. (Leave the other 1/2 chopped onion raw).
Combine all ingredients with cooked eggplant.
Add the raw onion to the mixture.
Serve cold or at room temperature with whole-grain bread or crackers.