Ingredients
- 2 tomatoes
- 30 ml olive oil
- 5 ml vinegar
- 2 gr italian parsley
- 1 gr black pepper
- 1 gr sweet pepper (red)
- 1 gr garlic
- 5 slices eggplants
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.
