Meditetanean Eggplant Warm Salad, Fete Olive recipe by Fatima Mahomed

Ingredients

• 3 medium egg plants, belimish free, shiny cut into rounds soak in salt water.
• 1 red onion sliced finely
• 2 garlic cloves minced
• 1 cups tomotoes diced
• A few jalapeños rounds
• ½ cup parmassan grated
• 1 tablespoon fresh chopped dill
• ¼ cup pitted kalamata olives halved
• Sprinkle if dried oregano
• ¼ cup toasted pine nuts
• 3 eggs
• 1 cup basmati