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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: