Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Eggplant salad la tamu   Yield: 4 Servings   5 sm Eggplants sliced Salt      2 tb Olive oil 1/4 ts Black pepper      1/2 ts Sweet red pepper 1 ts Vinegar -=OR=- lemon juice      1/2 ts Garlic chopped 1 tb 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.