The Priest Fainted

J White Harris


This recipe has it's own legend.

The Legend goes like this:

A priest received as a dowry, 5 large jars of olive oil when he married a beautiful woman. To his delight she was an excellent cook and she made an eggplant dish which was better than peanut butter & jam sandwiches. He asked for this dish again on their second supper and again on the third supper.

When he asked for the eggplant dish 4 nights in a row his new partner replied that it was not possible to make it again as they ran out of olive oil.

When the Priest heard this he fainted!

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4 to6


30 Min


2 Hr


Stove Top


3 medium
4 Tbsp
+ 2 tsp. salt
6 medium
onions, sliced & separated into rings
7 large
cloves garlic, finely chopped
5 medium
ripe tomatoes, finely chopped
8 Tbsp
olive oil
1 c
4 Tbsp
finely chopped parsley

Directions Step-By-Step

Cut off stems, peel, and slice eggplants lengthwise. Sprinkle with 2 Tbsp salt and let stand 30 minutes. Repeat with onion rings.
Drain the eggplant and pat dry; pat dry the onion rings.
Combine onion, garlic, and tomatoes in a bowl. Sprinkle with 2 tsp of salt.
Pour 2-tsp olive oil in a wide bottomed skillet with a cover. Layer the eggplant and the tomato mixture in the skillet. Add 6 Tbsp olive oil and the water. Bring mixture to a boil, reduce heat, cover and let simmer slowly for 1-1/2 hours. Sprinkle with parsley and serve at room temperature.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #Eggplant