Eggplant Salad

1 pound eggplant
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
4 ripe tomatoes, peeled and chopped
chopped parsley
chopped basil
juice of 1/2 lemon
pepper to taste

Cut eggplant into 1/2-inch cubes. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with paper towels.

Heat oil in a heavy-based pan and cook onion and eggplant until golden. Reduce heat to low and cook 10-15 minutes, stirring often.

Add garlic and tomato and cook 2-3 minutes. Place in a serving dish and set aside to cool.

Remove excess oil. ( I just dab it with a paper towel) Add herbs and lemon juice.

Season with salt and pepper.

Yield: 4 servings