Italian Eggplant

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

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