Eggplant Italienne

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1 small eggplant, washed and cut into small pieces
1 small onion, chopped fine
3 stuffed olives, chopped fine
2 tablespoons parmesan cheese
2 tablespoons olive oil
2 tablespoons tomato sauce, if desired

Place eggplant in 1/4 cup of water in stew pan. Cover and cook over low fire for 10 minutes. Sauté‚ onion in olive oil 5 minutes. Add to eggplant along with olives, cheese, salt and pepper to taste. Cook 20 minutes over low heat. Tomato sauce may be added if desired. This recipe makes a delicious dip if desired.

Serves 2.

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