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, .