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
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.
