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

1/3 cup black olives, pitted and chopped

1 medium eggplant, peeled and diced

1/2 cup chopped red onion

1/4 cup parsley

2 cloves garlic, minced

1/4 cup red wine vinegar

2 large tomatoes, diced




  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.