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 large tomatoes, skinned and grated 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)