2 tsp. olive oil
          1/2 cup chopped onion
          2 minced garlic cloves
          7 cups chopped eggplant, peeled if you desire, but not necessary
          1 chopped tomato
          2 Tbsp chopped fresh basil
          1 tsp chopped fresh parsley
          1/2 tsp oregano
          2 Tbsp balsamic vinegar
          3 tsp crushed red pepper flakes
          1/2 tsp salt
          1/4 tsp black pepper

          Heat olive oil in a large skillet.  Cook onion and garlis over med heat for
          2 minutes.  Stir in eggplant, and tomato.  Cook 10 minutes, stirring
          frequently.  Stir in remaining ingredients.
          Refrigerate at least 2 hours.

          Serve this Italian eggplant specialty as a dip or as part of an antipasto
          tray.