The Priest Fainted

By J. White Harris
@JWhiteH

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!

Rating:

★★★★★ 2 votes

Comments:

11 Comments

Serves:

4 to6

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

3 medium: eggplants
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: water
4 Tbsp: finely chopped parsley

How to Make The Priest Fainted

Step-by-Step

1Cut off stems, peel, and slice eggplants lengthwise. Sprinkle with 2 Tbsp salt and let stand 30 minutes. Repeat with onion rings.
2Drain the eggplant and pat dry; pat dry the onion rings.
3Combine onion, garlic, and tomatoes in a bowl. Sprinkle with 2 tsp of salt.
4Pour 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.