‘Tillies’ Eggplant Salad and an Olive Recipe

Tillies’ Eggplant Salad
2 Eggplants
1 each Green, Red and Yellow Peppers
4 cloves Garlic chopped
2 to 3 Celery stalks chopped Oregano and Basil
t Tbsp. Oregano and Basil
Green and Black Olives
cut in half (no pits)
Salt and Pepper to taste
Olive Oil and vinegar
Cut eggplant into strips 3″ long and 1/4: thick do not peel.
Boil pot of water, put eggplant in and let boil 2-4 minutes.
Do not over cook or eggplant will get mushy
Cut up peppers, celery and olives
Mix all ingredients together adding enough oil and vinegar to coat
everything without soaking
Place in refrigerator for about 3 days, stirring occasionally.
Remove from refrigerator about an hour before serving to allow oil to soften


Mixed Italian Olives
1/2 Lbs. Green Olives
1/2 Lbs. Black Olives
1 each Green, Red and Yellow Peppers
1-2 cloves Garlic crushed
3 Celery stalks chopped
1 Tbsp. Oregano and Basil
Salt and Pepper to taste
1/4 C. each Olive oil and vinegar
Crack Olives with a hammer or mallet and remove pits.
Combine the olives with the remaining ingredients.
Mix all ingredients together with the oil and vinegar to coat.
Let stand for one day on counter then stir and
place in refrigerator for several days.
They are ready to eat!
You can store them in sterilized jars for several weeks.   Be sure to refrigerate!

from Lydia Stanehope

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