Eggplant Appetizer

Directions

1. 1
   In a frying pan, saute onion in oil with fresh garlic to taste (or garlic powder) until soft.
2. 2
   Slice and peel eggplant and then cube and place into pan.
3. 3
   Cover.
4. 4
   Let cook for about fifteen minutes, adding a little water, if necessary.
5. 5
   Check periodically until eggplant becomes soft and mushy.
6. 6
   Stir occasionally until consistency is right.
7. 7
   Beat one egg and when eggplant is soft enough, turn up heat slightly and pour in egg, whipping up mixture until binding takes place.
8. 8
   Chill and serve with olives on bed of lettuce with tomato or on toast.