A salad of Jewish origin, this is an unusual way to serve eggplant. The proportion of oil to vinegar is somewhat inverted, more vinegar than oil, but that is always a flexible equation, adjust the amounts to suit your tastebuds. Although tomatoes are traditional here, you can sub tomatillos for a more citrusy edge.
1 medium to large eggplant
1 medium to large green pepper, stemmed, seeded and diced
1 c or so diced sweet onion
1 1/2 c chopped tomatoes or tomatillos
2 T extra-virgin olive oil, or other salad oil
4 T vinegar
salt and pepper, to taste
1. Preheat oven to 475°F. Remove cap from eggplant. Pierce in several places. Put on a baking sheet and bake until tender–the skin will shrivel some, be browned in spots and will be on the point of collapse. Remove from oven and allow to cool.
2. Peel and chop eggplant. Some of the flesh will likely not hold up cubed, that’s okay. Add remaining ingredients and mix well. Allow to stand for a bit before serving.