1 sm Eggplant; washed and cut
-into small pieces
1 sm Onion; chopped fine
3    Stuffed olives; chopped fine
2 tb Parmesan cheese
2 tb Olive oil
2 tb Tomato sauce; if desired

Place eggplant in 1/4 cup of water in stew pan. Cover and cook over low
fire for 10 minutes. Saut‚ 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.