Recipe courtesy of Food Network Kitchen


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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 1 1/2 cups



  1. Heat oil in large non-stick skillet over medium high heat. Add eggplant and cook until golden brown. Cover, reduce heat and cook for 10 minutes or until soft. Stir in onion and garlic. Add tomatoes, olives parsley and vinegar. Simmer for 5 minutes and season with salt and pepper.