• Yield: 1 1/2 - 2 cups
  • Prep: 30 minutes
  • Cook: 10 minutes to fry eggplant


1large Eggplant
1/2can California Black Olives, sliced in half
3tablespoons Green Union, sliced to small pieces
1/2cup Tomato Ketchup
1tablespoon Tabasco
1tablespoon Kosher Salt
3cloves Garlic, crushed
1/2cup Olive Oil
1/2teaspoon Black Pepper


Slice eggplant to 1/3" – 1/2" thick slices

Put slices on a tray, spread the salt on the slices and leave for 1/2 hour (this pre-frying step removes some bitterness and moisture from the eggplant)

Dry eggplant with a paper towel.

Use Olive oil to fry the eggplant slices on both sides till they get golden (see photo).

Cut each eggplant slice into 1" squares  and put in a dish.

Add olives, ketchup, green onion, garlic, black pepper and Tabasco

Mix gently, put on a dish and spread some parsley for decoration.

Let the dish rest for at least an hour and serve.