If you haven't sweat your eggplant before cooking it you really should. It's an extra step but it's worth it.
|Eggplant slices sweating in a colander in the sink.|
The Olive relish is the best part. I always make a little extra to eat with crackers or bread. It's made with kalamata and garlic stuffed green olives, sun-dried tomatoes, parsley, olive oil and spices.
|Eggplant on top of olive|
|spinach and bell pepper on top of eggplant|
Put the lid on and start smashing it down. As suggested, I use my big cast iron to press it. Wrap it tightly with plastic wrap and foil. I leave it in the fridge over night.
|...or is it?|
Sean sliced it up before we hit the road to Vegas (We saw Elton John!! OMG!!). He re-wrapped each slice and put it in the cooler. We ate on the drive and again as a late night snack.