3large eggplant(cut into 2cm (3/4in) chunks, peel if the skin is tough)
salt
1cupextra virgin olive oil
2onions(sliced thinly)
4clovesgarlic(finely chopped)
2teaspoonsdried oregano
1/2cupred wine vinegar
1/3cupchopped flat leaf parsley
salt and freshly ground pepper
Instructions
Bring to boil a large pot of salted water and cook the eggplant for around 4-5 minutes. You will need to push the eggplant down with a spoon because the chunks will float as they cook.
When cooked, drain well. Transfer to a bowl.
In a frying pan, warm the oil.
Add the onions, garlic and oregano and fry gently until softened and aromatic. Cook long and slow about 15 minutes.
Add the vinegar. Stir well.
Pour mixture over cooked eggplant along with parsley and toss gently.
Taste to check seasoning.
Allow to stand a least an hour before serving but best made the day before.
Keeps well in the refrigerator for two weeks
Notes
If eggplants are very young and tender there is no need to peel. However if the skin seems tough, it's better to peel the eggplant prior to boiling.