Roasted-Eggplant Dip With Focaccia

Ingredients

• 0.5 teaspoon marjoram dried
• 1 pound eggplant 
• 12.5 ounce flour italian cut in 12 wedges ( flatbread)
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 2 tablespoons olive oil extra-virgin
• 1 cup onion finely chopped
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 tablespoons sherry vinegar 
• 1 cup tomatoes finely chopped

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 42
2. Place eggplant on a baking sheet; bake at 425 for 45 minutes or until tender. Cool. Peel; finely chop to measure 1 cup.
3. Combine oil and next 5 ingredients (oil through garlic) in a medium bowl.
4. Add eggplant, onion, tomato, and parsley; stir well. Cover and chill.
5. Serve with focaccia.