Preheat your oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper and set aside.

Place the eggplant in a mixing bowl, drizzle with oil, and sprinkle with salt & pepper. Toss to coat the eggplant evenly.

Pour the eggplant onto the prepared baking sheet and spread into an even layer. Bake for 20 to 30 minutes, or until the eggplant is tender.

While the eggplant roasts, heat a skillet over medium-high heat. Melt the butter in the skillet and then add the onions. Cook until the onions are soft and begin to brown, about 10 minutes. Stir Often to prevent burning.

Remove the eggplant from the oven and transfer it to a mixing bowl. Add the onions and tomatoes to the eggplant. Gently stir to combine.

Add the parsley and Marzetti® Veggie Drizzle™ Finishing Sauce to the bowl. Gently stir until all the vegetables are evenly coated.

Transfer to a serving bowl, and serve warm or at room temperature with crackers or toasts.