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Makes 1 1/2 cups (serves 4)| Hands-On Time: 20m| Total Time: 1hr 20m
By Nora Kogan , May, 2010
See more at http://www.realsimple.com/food-recipes/browse-all-...
1 large eggplant (about 1 1⁄2 pounds)
1/2 small onion, finely chopped (1⁄4 cup)
1 clove garlic, finely chopped
2 tablespoons chopped flat-leaf parsley, plus more for serving
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 tablespoon mayonnaise (optional)
kosher salt and black pepper
Pumpernickel bread and cut-up vegetables, for serving
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