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Eggplant Salad La Tamu

4 Servings
5 sm eggplants,sliced
1 salt
2 T olive oil
1/4 t black pepper
1/2 t sweet red pepper
1 t vinegar -=or=- lemon juice
1/2 t garlic,chopped
1 T italian parsley,chopped
2 lg tomatoes,skinned & grated
1 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.

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