3 large, 2-1/2 lb. eggplants 2 T. olive oil 2 t. dried oregano 4 chopped scallions 2 large garlic cloves 2 c. flat parsley leaves 1/3 c. extra virgin olive oil 1 T. lemon juice 2 T. (or more to taste) red wine vinegar 2 ripe, diced, skinless, seedless tomatoes 2 T. salt-packed capers, refreshed and drained
Brush eggplant with T. of olive oil and broil on a baking sheet 25–30 minutes, turning often until skin blackens and eggplant is cooked. Let cool; peel and chop meats. Reserve to a colander to drip off excess liquids. Place oregano, scallions, garlic, and half the parsley in a food processor and pulse until well processed. Fold into drained eggplant, season with oil, lemon, and vinegar. Add tomatoes. Chop remaining parsley and capers and fold into salad. Season with salt and pepper and serve with toasted or grilled bread.
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