Lenten Eggplant (aubergine) Recipe

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Ingredients

Directions

Step #1 Cut eggplant into small cubes, place on platter & sprinkle them with 2 tbsps of salt.
Step #2 Let stand for 15 mins, then blot with paper towels, squeezing out as much juice as possible.
Step #3 In large skillet, dill, tomatoes, scallions, onion, heat oil & add eggplant, & salt & pepper to taste.
Step #4 Reduce heat, cover, & cook, stirring often, for 10-15 mins.
Step #5 If necessary, add some water, about 2-3 tbsps or more.
Step #6 When vegetables are tender, sprinkle with flour & parsley & cook for an extra 5 mins, stirring every once in awhile.
Step #7 Add olives to heat through.
Step #8 Can be served hot or cold.
Enjoy the Lenten Eggplant (Aubergine) recipe

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