My eggplant and then you decide for yourself according to your taste is to clean them or not. Personally I like the taste of fried skin so I don't clean. Cut the eggplant into cubes about 1x1 cm and throw in boiling oil.

Fry, stirring, what would be a good evenly cooked.

Further according to Your desire, I love Golden. Take out on paper and give to cool slightly. Important in this step not to proglasiti children, on his way to the kitchen to the smell of eggplant - My crack them like sunflower seeds and before you know it, pontarelli anymore... Well, watch for them and don't eat yourself.

Quite simple - throw in a blender, or processor, or that you have one package of olives or olives. It is solely Your choice. I have tried with olive, and olives, and with fillings and without. I liked green olives.

Whisk, periodically stirring with a spoon, that would make the mixture uniform and skin, if you roast it, good grinds. Try the taste and decide to add or not have olives. I like the taste of eggplant, so I put only a half packet of olives or even less - depending on size of eggplant and manufacturer of olives.

Then at your discretion -you want to add a spoon of olive oil, there is no want. In my experience - the density depends on the olives or black olives - when you add oil, once not. Don't need salt - the olives give a very silny salty taste. ALL! Put in a bowl and run for bread, toast, crackers - whatever your heart desires. Bon appetit!