| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 2 | Servings | |
INGREDIENTS
| 1 | sm | Eggplant; washed and cut into small pieces |
| 1 | sm | Onion; chopped fine |
| 3 | Stuffed olives; chopped fine | |
| 2 | tb | Parmesan cheese |
| 2 | tb | Olive oil |
| 2 | tb | Tomato sauce; if desired |
INSTRUCTIONS
Place eggplant in 1/4 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, http://www.erols.com/hosey.
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