Roasted Eggplant Spread

This is a spread I remember eating as a child. It goes well on bread or as a fancy dip.

Roasted Eggplant Spread
2 Eggplants
2 Tomatoes
1 Onion-Chopped
1/2 Cup Parsley- Chopped
1 Tbsp Vinegar
Salt and Pepper
2 Tbsp Oil

1) Roast eggplants and tomatoes in the oven at 200F.
2) Remove tomatoes after 1 hour and cool off.
3) Peel tomato skin and blend in a blender with vinegar till smooth.
4) Remove eggplants after 2-3 hours total. Cool off.
5) Peel eggplant skins, drain water, and chop up into pieces.
6) Suate chopped onion in a large pan with oil till caramelized.
7) Add in the eggplant, parsley, tomato sauce, salt, and pepper (to taste).
8) Cook for another 5-10 minutes stirring constantly.
9) Store paste in a glass jar, sealed well, in the fridge.