Eggplant Salad (version XV)

5 small eggplants, sliced
2 tablespoons olive oil
1/4 teaspoon black pepper
1/2 teaspoon sweet red pepper
1 tablespoon vinegar or lemon juice
1/2 teaspoon garlic, chopped
1 tablespoon italian parsley, chopped
2 large tomatoes, skinned and grated
lemon quarters

Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels. Sauté eggplants in oil until just golden. Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters. Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.

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