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.