- 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.