Eggplant Salad

Directions

1. 1
   Slice the eggplant lengthwise and then in 1/2-inch half moon slices.
2. 2
   Cut the pepper into julienne strips.
3. 3
   Peel the onions and slice into thin rounds.
4. 4
   Chop the tomatoes.
5. 5
   Pour olive oil into a large skillet.
6. 6
   Saute the onions and pepper until they are just wilted (about 5 minutes).
7. 7
   Add the garlic and eggplant; cover and cook, stirring occasionally, until the eggplant is cooked (about 10 to 15 minutes).
8. 8
   Add the sugar, oregano and pepper.
9. 9
   Stir and cook 2 minutes more.
10. 10
    Remove skillet from stove and mix in tomatoes and lemon juice.
11. 11
    Mix and place in serving bowl. Sprinkle with parsley.