““we favor: 6 small eggplants cut into cubes ½ cup olive oil ½ cup chopped onion 4 garlic cloves chopped (you might use less if you want to be loved) ½ cup chopped olives (we prefer the wrinkled, strong-tasting ones) fresh oregano fresh mint salt and pepper to taste Preheat the oven to 425°. Salt the eggplant and bake in olive oil until soft (about half an hour). When cool, mix with feta and chopped olives. Mix ½ cup olive oil, juice of one lemon, onion, garlic, oregano, and mint in a small bowl and pour over eggplant mixture. Toss. Serve on rounds of French bread or melba toast.””
