Eggplant italienne

Yield: 2 Servings

Measure Ingredient
1 small Eggplant; washed and cut into small pieces
1 small Onion; chopped fine
3 \N Stuffed olives; chopped fine
2 tablespoons Parmesan cheese
2 tablespoons Olive oil
2 tablespoons Tomato sauce; if desired

Place eggplant in ¼ cup of water in stew pan. Cover and cook over low fire for 10 minutes. Saut‚ onion in olive oil 5 minutes. Add to eggplant along with olives, cheese, salt and pepper to taste. Cook 20 minutes over low heat. Tomato sauce may be added if desired. This recipe makes a delicious dip if desired. Serves 2.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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