Greek Eggplant Salad
Salad - 1 medium eggplant (about 1 pound) - 1 large tomato, peeled, seeded, and chopped - 1 green pepper, finely chopped - 1 red pepper, finely chopped - 1 small onion, grated - 1 large clove of garlic, crushed	Dressing - 1 or 2 tablespoons olive oil - 3 tablespoons red wine vinegar - 1/2 teaspoon salt, if desired - 1/4 teaspoon freshly ground black pepper - Minced fresh parsley for garnish
(1) Place the eggplant under the broiler, turning it often, until its skin blackens. Let the eggplant cool then rub off the skin with damp paper towels. Chop the eggplant pulp and transfer to medium bowl (2) Add the tomato, green pepper, red pepper, onion, and garlic to the eggplant. (3) In small bowl, combine all the dressing ingredients. Pour the dressing over the eggplant mixture and combine them thoroughly. Chill the salad well. Serve the salad sprinkled with parsley