2 1/2 c Eggplant; minced
1/2 c Onion; finely chopped
2 tb Butter; or butter plus olive
-oil
1 sm Clove garlic; crushed
1/2 c Black olives; chopped
1/2 Lemon; juice of
Salt and black pepper to
-taste
1 ds Cayenne
3/4 c Cheddar; grated
Saute onion, garlic, and eggplant, lightly salted, in butter and
olive oil. When the eggplant is very soft, remove from heat. Add
olives and seasonings.
Spread onto toasted bread, top with cheese.
For an open-faced sandwich, broil. For a closed sandwich with two
pieces of bread, grill them in butter in a frying pan.
Assemble the sandwiches right before serving. Garnish lavishly with
fruit slices and vegetable sticks.
