Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  eggplant -- up to 2
  1         tablespoon  salt
  1                cup  unsifted flour
     1/2      teaspoon  pepper
  1                cup  peanut oil
     1/4           cup  vinegar
     1/4           cup  chopped onion
  1              clove  garlic -- crushed
  2        tablespoons  chopped pimiento
  2        tablespoons  stuffed olives -- chopped
                        lettuce
                        hard-cooked egg -- sliced (for
                        -- garnish)
                        ripe olives -- (for garnish)

Preparation:

1. Slice eggplant, without peeling, into 1/2-inch-thick slices. 2. Sprinkle slices with salt; let stand 15 minutes. 3. Combine flour and pepper; use mixture to coat eggplant slices. 4. Saute slices in 1/2 cup peanut oil until golden. 5. Arrange eggplant in a shallow baking pan; set aside. 6. Combine remaining peanut oil, vinegar, chopped onion, crushed garlic, chopped pimiento and chopped stuffed olives; mix well. 7. Pour mixture over eggplant slices; let marinate at least 1 hour in refrigerator before serving. 8. To serve, arrange eggplant slices on lettuce; garnish with slices of hard-cooked egg and ripe olives.

Nutritional Information:

423 Calories (kcal); 36g Total Fat; (75% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 1070mg Sodium