Lenten Eggplant (Aubergine)
- Reviews 3
Ready In: 40 mins
Serves: 4-6
Ingredients
Directions
- Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
- Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
- In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
- Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
- When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
- Add olives to heat through. Can be served hot or cold.
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