Portion Size: 1/2 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 large egg plants	Washed, trimmed and diced
2 Tablespoons + 2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon sugar
1 medium red onion	Peeled, washed, and thinly sliced
¼ teaspoon ground oregano
1/2 teaspoon ground basil
2 Tablespoons finely chopped parsley	Washed and finely chopped or 2 t. dried parsley
Salt and pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 400 degree F. On a baking sheet. Spread diced eggplant.  Season with salt and pepper and toss with 2 Tablespoons olive oil
2	Bake for 20 minutes or until tender.  Remove from oven and let cool.
3	In a medium bowl, thoroughly mix olive oil, balsamic vinegar, sugar, oregano, basil, and parsley.
4	Add eggplants and sliced onions. Toss to coat.
5	Chill. Serve chilled.