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3 small eggplants, cut into 1 or 2 inch squares
1 cup millet (a wholesome grain found in natural food stores)
1 medium or large onion, chopped
2 cloves garlic, pressed
1 TBS concentrated tomato paste
3 tomatoes, chopped
salt and pepper
½ cup halved green olives with pimientos
1 cup crumbled feta cheese
plenty of extra virgin olive oil
Boil 2 cups salted water, add millet and cook until tender, about 25 minutes.
Sprinkle salt over cubed eggplant in colander, let rest for 20-30 minutes. Then rinse salt off and pat dry.
Toss eggplant with plenty of olive oil and sprinkle salt over, then roast in 500 degree oven for about a half hour, tossing several times during roasting.
In skillet, heat olive oil, then sauté onion until clear. Add garlic and cook, stirring, for about a minute. Add tomato paste and salt and stir for another minute or two. Add tomatoes. Cook for about 5 minutes. Add olives and millet, cook for another minute or so. Add feta cheese and remove from heat.
Stir in roasted eggplant, then serve.
What is millet? For those of us not so worldly, you may need to explain where to get those unusual ingredients? Martha