Roasted-Eggplant Dip With Focaccia

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1 (1-pound) eggplant

2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

1/2 teaspoon salt

1/2 teaspoon dried marjoram

1/8 teaspoon pepper

2 garlic cloves, minced

1 cup finely chopped onion

1 cup finely chopped tomato

2 tablespoons chopped fresh parsley

1 (12.5-ounce) package focaccia (Italian flatbread), cut in 12 wedges

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