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.
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