1 cup millet (a wholesome grain found in natural food stores)
1 medium or large onion, chopped
2 cloves garlic, pressed
1 TBS concentrated tomato paste
3 tomatoes, chopped
salt and pepper
½ cup halved green olives with pimientos
1 cup crumbled feta cheese
plenty of extra virgin olive oil
Boil 2 cups salted water, add millet and cook until tender, about 25 minutes.
Sprinkle salt over cubed eggplant in colander, let rest for 20-30 minutes. Then rinse salt off and pat dry.
Toss eggplant with plenty of olive oil and sprinkle salt over, then roast in 500 degree oven for about a half hour, tossing several times during roasting.
In skillet, heat olive oil, then sauté onion until clear. Add garlic and cook, stirring, for about a minute. Add tomato paste and salt and stir for another minute or two. Add tomatoes. Cook for about 5 minutes. Add olives and millet, cook for another minute or so. Add feta cheese and remove from heat.
Stir in roasted eggplant, then serve.