a traditional italian compote of cooked veggies.  its really great
with pasta, with fresh bread, cold as an antipasta, on top of a pasta
alfredo dish, by itself out of bowl...


one eggplant
2 'bunches' parsley (typical giant eagle size bunches)
a lot of green olives (pimentos are ok)
about 1/2 c canned crushed tomatoes with juice
salt and pepper
olive oil
a big cast iron skillet is best for cooking this

1.  peel eggplant and chop it into 1" or so squares.

2.  douse eggplant with olive oil and slowly cook them until soft.
    dont fry them, you just want them to get soft and sweet.  i
    usually put a lid on the skillet and use low-medium flame, stirring
    them around alot.

3.  while the eggplant is cooking, chop the olives coarsely.  then
    chop the parsley. 

4.  when the eggyplant is almost as soft as you want, add the chopped
    olives and the chopped tomatoes.  cook a little while longer.  you
    should adjust the amount of tomato sauce as desired for the
    consistancy you want.  you may need some more olive oil.

5.  add the parsley right before serving, along with salt & pepper to
    taste.