THE PRIEST FAINTED
This recipe has it's own legend. The Legend goes like this: A priest received as a dowry, 5 large jars of olive oil when he married a beautiful woman. To his delight she was an excellent cook and she made an eggplant dish which was better than peanut butter & jam sandwiches. He asked for this dish again on their second...
Provided by J. White Harris
Categories Vegetables
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Cut off stems, peel, and slice eggplants lengthwise. Sprinkle with 2 Tbsp salt and let stand 30 minutes. Repeat with onion rings.
- 2. Drain the eggplant and pat dry; pat dry the onion rings.
- 3. Combine onion, garlic, and tomatoes in a bowl. Sprinkle with 2 tsp of salt.
- 4. Pour 2-tsp olive oil in a wide bottomed skillet with a cover. Layer the eggplant and the tomato mixture in the skillet. Add 6 Tbsp olive oil and the water. Bring mixture to a boil, reduce heat, cover and let simmer slowly for 1-1/2 hours. Sprinkle with parsley and serve at room temperature.
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