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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