Preheat oven to 425°.
Place eggplant on a baking sheet; bake at 425° for 45 minutes or until tender. Cool. Peel; finely chop to measure 1 cup.
Combine oil and next 5 ingredients (oil through garlic) in a medium bowl. Add eggplant, onion, tomato, and parsley; stir well. Cover and chill. Serve with focaccia.