Eggplant Appetizer

1. 1

   In a frying pan, saute onion in oil with fresh garlic to taste (or garlic powder) until soft.

2. 2

   Slice and peel eggplant and then cube and place into pan.

3. 3

   Cover.

4. 4

   Let cook for about fifteen minutes, adding a little water, if necessary.

5. 5

   Check periodically until eggplant becomes soft and mushy.

6. 6

   Stir occasionally until consistency is right.

7. 7

   Beat one egg and when eggplant is soft enough, turn up heat slightly and pour in egg, whipping up mixture until binding takes place.

8. 8

   Chill and serve with olives on bed of lettuce with tomato or on toast.

No additional tips available.