|Diced onions||1⁄2 Cup (8 tbs)|
|Peeled diced tomatoes||3⁄4 Cup (12 tbs)|
|White bread slice||1⁄2|
|Cider vinegar||3 Tablespoon|
|Special oil||3 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Wash the eggplant and wrap in aluminum foil.
Bake in a 425° oven 45 minutes or until tender.
Open foil after 20 minutes' baking time.
Peel the eggplant and cool.
Chop the onion very fine; add the eggplant, tomatoes and the bread soaked with the vinegar.
Chop fine, then blend in the oil, salt, pepper and sugar.
Serve with pumpernickel.