Eggplant Filling

Name: Eggplant Filling
Yield: 60
Ingredients: 500 g of eggplant; One large onion, finely chopped; Three seeded tomatoes, diced; Five cloves of garlic, minced; 1/4 cup of black olives, pitted and chopped; 1/4 cup of vinegar; 1/2 cup of olive oil; One teaspoon of oregano; Salt and red pepper flakes to taste

1
500 g of eggplant
2
One large onion, finely chopped
3
Three seeded tomatoes, diced
4
Five cloves of garlic, minced
5
1/4 cup of black olives, pitted and chopped
6
1/4 cup of vinegar
7
1/2 cup of olive oil
8
One teaspoon of oregano
9
Salt and red pepper flakes to taste

Ingredients

1
500 g of eggplant
2
One large onion, finely chopped
3
Three seeded tomatoes, diced
4
Five cloves of garlic, minced
5
1/4 cup of black olives, pitted and chopped
6
1/4 cup of vinegar
7
1/2 cup of olive oil
8
One teaspoon of oregano
9
Salt and red pepper flakes to taste

Directions

1
Cut the eggplants into thin strips, 4 cm long
2
Blanch them quickly in boiling water, seasoned with salt, until they're tender but not mushy
3
Don't overcook them so they don't disintegrate
4
Drain and let them cool
5
Sear the onion rapidly in hot oil, then drain and let it cool
6
Mix all the ingredients together
7
Season well and refrigerate until serving time
8
Prepare 60 small servings.