Categories: Vegetables, Vegetarian 
      Yield: 4 servings 
  
      1 md Eggplant                            2 ts Oil 
    1/2 ts Salt                                1 ts Chili powder, optional 
  
  Cut eggplant into slices 1/4" thick.  Sprinkle with salt & let sit for 1/2 
  hour.  Rinse, squeeze & pat dry. Saute in oil till soft, adding more oil if 
  you need it.  Place on paper towels. 
   
  Serve sprinkled with hot chili powder if desired. 
   
  Source Unknown