Eggplant Salad La Tamu

5 sm Eggplants, sliced

Salt 2 tb Olive oil

1/4 ts Black pepper

1/2 ts Sweet red pepper

1 ts Vinegar -=OR=- lemon juice

1/2 ts Garlic, chopped

1 tb Italian parsley, chopped

2 lg Tomatoes, skinned & grated

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