- 3 large eggplants, roasted
- 1/2 cup extra-virgin olive oil
- Salt to taste
- 1 medium onion, finely chopped
- 3 garlic cloves, pressed or minced
- 1/4 cup small, preferably Greek, capers, rinsed and drained
- 1 large, firm, ripe tomato, peeled, seeded, and finely chopped
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons red wine vinegar, or more to taste
- Freshly ground black pepper to taste
- Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
- Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.