Recipe - Eggplant Salad La Tamu

5 small Eggplants, cut or sliced up
Salt
2 tablespoon Olive oil
One fourth teaspoon Black pepper
One half teaspoon Sweet red pepper
1 teaspoon Vinegar =OR= lemon juice
One half teaspoon Garlic, chopped
1 tablespoon 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.