| How To Cook: |
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1. Slice eggplant, without peeling, into ½-inch-thick slices. Sprinkle slices with salt; let stand 15 minutes.
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2. Combine flour and pepper; use mixture to coat eggplant slices. Saute slices in ½ cup peanut oil until golden.
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3. Arrange eggplant in a shallow baking pan; set aside.
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4. Combine remaining peanut oil, vinegar, chopped onion, crushed garlic, chopped pimiento and chopped stuffed olives; mix well.
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5. Pour mixture over eggplant slices; let marinate at least 1 hour in refrigerator before serving.
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6. To serve, arrange eggplant slices on lettuce; garnish with slices of hard-cooked egg and ripe olives.
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