Eggplant Supreme

  • Yield 4 servings
  • Prep 20 minutes
  • Cook 30 minutes

Ingredients

1 large eggplant
2 sticks celery, diced
1 medium onion, diced
4 tablespoons butter
1 teaspoon Worchestershire Sauce
1 dash hot sauce
1 cup Cheddar cheese, grated
1 cup ripe canned California black olives, whole or sliced
-- salt and pepper, to taste

Instructions

Jackie Sherman

1280 Keats St.

Manhattan Beach, CA 90266

310-374-0010

silvertabby8888@yahoo.com

 

 

Eggplant Supreme

  

Preheat oven to 375 degrees. Peel eggplant and dice into ½” pieces.  Steam in a little water on low heat until tender, about 10 minutes. 

Saute celery and onion in butter.  Drain eggplant and add to mixture. Stir in Worcestershire and hot sauces. Add grated cheese and black olives. Taste before adding salt.  Add pepper, if desired.  Pour mixture into a buttered casserole dish.  Bake 30 minutes.  

 

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