In a large skillet, heat oil over medium heat. Add eggplant. Cook stirring frequently until soft and translucent. Add tomatoes and olives. Reduce heat to low. Cover and cook 20-30 minutes, adding water if too dry. Stir in lemon juice, salt and pepper if desired. Cook uncovered about two minutes or until thick. Serve with thinly sliced French bread or crackers. Freezes well.
Makes 3 cups.
Cajun Country -- New Iberia, Louisiana