From Unplugged Kitchen by Viana la Place Serves 2-3 Vegan
one 1 lb. eggplant 1 garlic clove, finely chopped 3 Tbs. red wine vinegar 1 Tbs. extra-virgin olive oil 1 tsp. dried Mediterranean oregano, such as Greek oregano fine sea salt rustic bread or rolls (such as Onion Ciabatta), enough for 2-3 sandwiches.
Cut eggplant into medium chunks. Cover with water, add salt, and bring to a boil. As the eggplant cooks, push it down into the water several times, or lay a large Chinese strainer over the top to keep the eggplant immersed.
After 5-10 minutes, or when the eggplant is just tender ( a thin wooden skewer that meets with no resistance is the test), drain well. Wrap eggplant in several layers of tea towels to absorb excess water and let drain.
Place eggplant in a bowl and add remaining ingredients, adding salt to taste. Lightly mash eggplant with a fork to help it absorb seasoning. Let mellow for several hours at room temperature or refrigerate for a day or two.
