Categories: salad, vegetarian, yum

Ingredients

• 1 large eggplant
• 1 plum tomato, diced
• 1 1/2 tsp red wine vinegar
• 1/2 tsp kosher salt
• 1/2 tsp chopped fresh oregano
• 2 garlic cloves, finely chopped
• 3 tbsp extra virgin olive oil
• 3 tbsp chopped parsley
• black pepper to taste
• Capers, for garnish, optional
• Grilled pita bread, for serving

Directions

1. Heat: grill to medium-high. Prick the eggplant all over with a fork, put on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.

2. Scoop out the insides of the eggplant when it is cool enough and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

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