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 dozen minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.