Yield: 2 Servings
|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, .