2 Chinese eggplants (or 1 regular eggplant)
2 tomatoes, chopped
1 small red onion, diced
1/4 cup green olives, sliced
1/4 cup red wine vinegar
1/2 cup olive oil
salt and pepper, to taste
Preheat the oven to 350 degrees. Pierce the eggplant in several places with a fork and place on an aluminum foil-lined baking sheet. For the skinner Chinese eggplants, remove after about 30-40 minutes. For a larger normal eggplant, it will take 50-60 minutes. You want it to be soft and collapsing in on itself a little bit.
Let the eggplant cool enough to handle it, and then peel the skin off. Chop into pieces. Combine in a bowl with the tomatoes, onions, and olives.
Pour the vinegar in a small mixing bowl. Slowly pour in the olive oil and whisk as you pour. Pour this vinaigrette over the eggplant/tomato/onion/olive bowl. Season with salt and pepper, mixing it all up together. This is a definitely a recipe where fresh pepper and sea salt are better than just normal table salt and pepper.
Refrigerate for at least an hour, but ideally, 3-4 hours to let the flavors mold together. Serve as a side dish and ENJOY!