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the priest fainted

(2 ratings)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

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!

(2 ratings)
yield 4 to6
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For the priest fainted

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

How To Make the priest fainted

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