3 hard-boiled eggs, chopped
1/2 cup sliced queen-stuffed green olives
Drizzle of Portuguese olive oil
2 medium eggplants, halved
7 tablespoons Portuguese olive oil
Freshly ground black pepper
2 cups chopped yellow onions
2 tablespoons chopped garlic
1 cup chopped green onions
3 tablespoons finely chopped freshly parsley leaves
3 medium tomatoes, seeded and chopped
2 teaspoons crushed red pepper
1 pound salt cod, soaked, rinsed, patted dry and julienned
1/2 pound cooked long-grain white rice
1 lemon, juiced
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