Mama D's Olive and Eggplant Salad

My husband's Aunt got the Minneapolis St. Paul area cooking and eating lots of Italian-American food! This recipe is not one I'd eat because I am against olives - unless they have been rendered into submission and made into oil. But, I don't want to deprive those odd folks out there that eat black olives of a Mama D classic, so... enjoy!

Mama D's Olive and Eggplant Salad
nutrition facts

Ingredients:

1 large eggplant, peeled and sliced
1 small onion, chopped
pinch of salt
1/2 t pepper
1/3 t oregano
1 clove garlic minced (were I to make this I would increase the garlic dramatically)
1/4 pound black Italian olives
2 tomatoes, cut into wedges

black olives

3 sprigs parsley, chopped
2 T olive oil (she actually called for 1/4 cup but I don't think that much is necessary. You can always go oup from 2 T but you can't back off from 1/4 cup)
1 T plus 1 t wine vinegar

Directions:

Cut the eggplant slices into bite sized pieces. Cook in boiling salted water until tender. Drain and squeeze dry. Combine with the remaining ingredients and toss gently.

Easy and olivey.