1 1/4 pounds baby eggplant
3 tablespoons regular olive oil
2 teaspoons dried oregano
1 small red onion, cut into thin half-moons
3 tablespoons red wine vinegar
1 teaspoon kosher salt, or 1/2 teaspoon table salt, or to taste
1/4 cup extra-virgin olive oil
1 clove garlic, peeled
1 1/2 tablespoons cold water
Few sprigs fresh oregano (optional)
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