1 large eggplant
1 plum tomato, diced
1 /2 bell pepper diced
1 ½ teaspoons red wine vinegar
½ teaspoon kosher salt, more to taste
½ teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers or chopped olives, for garnish, optional
Grilled pita bread, for serving
Heat grill to medium high. Wash and dry the eggplant. Prick the whole eggplant all over with a fork and place it on the grill, close the cover; cook, turning occasionally, until eggplant is very tender, and the skin is blistered, about 15 minutes. Cool.
Cut the eggplant in half, lengthwise. Scoop out the inside coarsely chop.
Transfer eggplant to a bowl and toss with tomatoes, pepper, vinegar, salt, oregano and garlic.
Stir in oil and parsley; season with pepper and more salt if needed.
Garnish with capers or olives if you like them.
Serve with warm pita bread.
Adapted from cooking.nytimes.comShare to Print