Categories: Appetizers, Moroccan, Salads, Vegetables 
      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.