1 large eggplant (1 1/2 lb.)
1 medium onion, (1/2 c.), finely chopped
2 ripe tomatoes, chopped
1 clove garlic, minced
1/2 c. olive oil
1/4 c. lemon juice
4 Tbsp. chopped parsley
1/2 tsp. oregano (fresh)
2 tsp. salt
1/2 lb. macaroni (ditalini or rotini)
tomato wedges (for garnish)
lemon slices (for garnish)
black olives (for garnish)


Wash eggplant; prick skin in several places with fork. Bake in 350° oven for 45 minutes or until tender; cool. Peel eggplant; cut pulp into 1/2-inch diced pieces. Combine eggplant, onion, tomatoes, garlic, oil, lemon juice, parsley, oregano and salt in large bowl. Toss and mix well. Cover and refrigerate overnight. Cook pasta in boiling salted water. Drain and do not rinse. Add to eggplant mixture. Toss and mix well. Serve warm or cold in lettuce-lined bowl garnished with tomato wedges, lemon slices and Greek olives.