Talong at Kamatis

1 large eggplant
2 tablespoons finely minced parsley
5 medium-size tomatoes, chopped
2 tablespoons olive oil
1 cup finely minced onion
salt and pepper to taste

Preheat oven to 350 F. Peel eggplant and cut lengthwise into 1/2-inch-thick slices. Place on cookie sheet and bake until eggplant slices are tender; separate and let cool.

In a mixing bowl, combine eggplant, tomatoes, onion, parsley and oil. Add salt and pepper to taste. Serve cold.