Lenten Eggplant (Aubergine) - cooking recipe

Ingredients

2 large eggplants, washed
2 tablespoons vegetable oil (or more)
2 tablespoons salt (to taste)
1 large onion, minced
6 scallions, minced
2 tablespoons fresh dill, minced
2 large tomatoes, finely chopped
salt and pepper (to taste)
1 tablespoon flour
3 tablespoons parsley, minced
24 Greek olives

Preparation

Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt.
Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible.
In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste.
Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more.
When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally.
Add olives to heat through. Can be served hot or cold.