Recipe - Eggplant Italienne

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

Place eggplant in One fourth 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.