Sprinkle the eggplant with a tablespoon of salt, and
leave them to stand for half an hour. Rinse and dry them. Fry them,
stirring continuously, until golden brown. Stir in the tomatoes, the
oregano, the garlic and salt and pepper to taste and simmer for 5 minutes.
Allow the eggplant to cool down a few hours at room temperature and
add the vinegar. Sprinkle with parsley.
Concepcion de Maria" (the conception of Maria without stain, or virgin birth)
is celebrated. In December 1708, Pope Clement XI decreed it. Click
on culinary calendar for more
links between cooking and worldwide history.