Eggplant 2

1 medium eggplant

2 medium tomatoes, diced (about 1 cup)

3/4 cup chopped scallions

1/4 cup chopped parsley

5 tbs red wine vinegar

1/4 cup olive oil

3/4 tsp ground cumin

1/4 tsp Tabasco pepper sauce

1/4 tsp salt

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.

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Cajun Country -- New Iberia, Louisiana