[Photo/The New York Times]

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Time: 25 minutes, plus heating the grill

1 large eggplant

1 plum tomato, diced

1 1/2 teaspoons red wine vinegar

1/2 teaspoon kosher salt, more to taste

1/2 teaspoon chopped fresh oregano

2 garlic cloves, finely chopped

3 tablespoons extra virgin olive oil

3 tablespoons chopped parsley

Black pepper, to taste

Capers, for garnish, optional

Grilled pita bread, for serving.

1. Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.

2. When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

Yield: about 1 1/2 cups.