Lenten Eggplant (Aubergine)

1. 1

   Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.

2. 2

   Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.

3. 3

   In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.

4. 4

   Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.

5. 5

   When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.

6. 6

   Add olives to heat through. Can be served hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.