Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***salad***
   1      pound         eggplant
   1      large         tomato -- peeled, seeded and
                        -- chopped
   1                    green pepper -- finely chopped
   1      small         onion -- grated
   1      large         garlic clove -- crushed
                        ***dressing***
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper -- freshly ground
   3      tablespoons   red wine vinegar
   1 1/2  tablespoons   olive oil
                        parsley -- minced fresh for
                        -- garnish

Preparation:

Place the eggplant under the broiler, turning often, until its skin blackens. Let cool. Rub off the skin using damp paper towels. Chop the pulp. Transfer to a medium size bowl. Add the tomato, green pepper, onion and garlic. Combine all the dressing ingredients in a small bowl. Pour the dressing over the eggplant mixture. Combine thoroughly. Chill well. Serve sprinkled with parsley.