Moroccan Eggplant Salad

Ingredients:

5 small eggplants, sliced

Salt

2 Tbsp olive oil

1/4 tsp black pepper

1/2 tsp sweet red pepper

1 tsp vinegar or lemon juice

1/2 tsp garlic, chopped

1 Tbsp Italian parsley, chopped

2 lg tomatoes, skinned and minced

Lemon quarters

Cooking Instructions:

Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters. Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.

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