Caviar d’aubergines (eggplant)
½ lb fresh tomatoes, peeled seeded and chopped (Roma best)
¾ tsp salt
1 ½ lbs eggplant
4T plus 1 tsp olive oil
2/3 cup minced onion (1 med onion)
4 cloves garlic, minced
4 tsp red wine vinegar
Fresh ground pepper
Make the day ahead and let rest in refrig.