Name: Italian Eggplant
Yield: 4 to 6 Servings
Ingredients: 1 large eggplant; 1 onion, finely minced; 2 slices of bacon, cubed; ½ cup chopped celery; 1 large tomato, peeled, seeded and chopped; Salt and freshly ground black pepper; 1 egg, beaten; 8 black olives, pitted and sliced (imported black olives are best); ¾ cup soft fresh bread crumbs; 6 flat anchovy fillets, chopped; ½ cup grated Parmesan or Romano cheese

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 large eggplant
2 slices of bacon, cubed
1 onion, finely minced

Starter
Side dish

Method

Preheat oven to moderate (325°F.).
Peel and cube the eggplant. Steam the cubes over hot water for five to ten minutes, or until nearly tender.
Cook the bacon until crisp. Mix the crisp pieces with the eggplant, onion, tom

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