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
Procedure
Preheat oven to 425 F.
In a strainer above a bowl, sprinkle the tomatoes with ¼ tsp salt; let drain for 20 minutes.
Split each eggplant in half lengthwise. Drizzle 1 tsp oil over the cut side. Place in baking pan with ½ cup water and bake for 45 minutes until tender, adding more water if needed. Set aside to cool.
With a spoon, scoop out the flesh of the eggplants.
In a food processor, puree the eggplant, the drained tomatoes, onion, garlic, remaining oil, vinegar, ½ tsp salt and pepper for 1 minute.
Taste and correct for seasoning.
Serve on grilled bread, as a dip for vegetables, or as an accompaniment to cold chicken.