Trim ends off eggplant; discard. Cut eggplant in half. Place halves on greased baking sheet, cut-side-down. Bake in a pre-heated 375F oven 35 minutes or until tender - cool, dice. In large bowl combine eggplant, tomatoes, scallions and parsley. In small bowl combine vinegar, oil, cumin, Tabasco sauce and salt; add to vegetable mixture; mix well. Cover. Let stand several hours to blend flavors. Serve at room temperature.
Yield: About 4 cups.
Cajun Country -- New Iberia, Louisiana