Sephardic Eggplant Salad

Ingredients:

3 eggplants
4 green onions
1 clove garlic
2 teaspoons oregano
2 cups parsley
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/4 olive oil
salt and pepper, to taste
2 large tomatoes,
2 tablespoons capers, drained
pita chips

Cut slits into eggplants and roast over open fire. Allow to cool and remove skins. Chop into 3/4 inch cubes. Refrigerate.

Meanwhile, combine green onion, oregano, half the parsley, vinegar, lemon juice, and olive oil in a food processor or blender and blend together until smooth. Set aside.

Chop the remaining parsley and dice the tomatoes. Toss in a bowl with the eggplant and capers. Serve with the dressing and pita chips.