(Lee)

2 medium eggplants  2 medium onions, sliced
½ cup olive oil  ½ cup salad oil
¼ cup red wine vinegar 1 tsp. marjoram
1 tsp. oregano   ¼ tsp. basil
Salt and pepper  ½ tsp. onion powder
½ cup chopped black olives
(find these already chopped in cans)

Peel eggplant and cook in salted water until just tender, or wrapped peeled eggplant in plastic wrap and microwave.  Drain and cut into 1-inch cubes.  Put cut onion rings into bottom of dish.  Put eggplant on top of onion rings.  Mix the remaining ingredients and
pour over the vegetables.  Refrigerate overnight.  Serve with toothpicks.
A little messy but worth it.