Step 1: Heat oven to 325° F.
Step 2: Place eggplant on baking sheet, or loosely wrap in foil.
Step 3: Bake 1 hour.
Step 4: Cool 30 minutes.
Step 5: Peel and set aside.
Step 6: Finely chop onion.
Step 7: Add tomatoes and eggplant and finely chop.
Step 8: Pour vinegar over bread. Make sure bread is well-soaked.
Step 9: Add to eggplant.
Step 10: Add remaining ingredients.
Step 11: Continue chopping until well-blended.
Step 12: Chill for at least 1 hour.
Step 13: Serve with thinly sliced pumpernickel.
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