| | Directions | | Put the eggplant into a large bowl, cover with warm water, add 1 tsp. salt and let soak for 20 minutes. Drain eggplant. Sauté onion until golden. Add eggplant, pepper, garlic, salt and black pepper. Sauté for a few more minutes, then cover and cook on medium-low heat for 10 minutes. |
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| Ingredients | | - |  | 1 eggplant, peeled and cubed (medium) |
| - | | 1 teaspoon Salt |
| - | | 1 onion, chopped (medium) |
| - | | 1 green pepper, chopped |
| - | | 1 clove garlic, minced |
| - | | Black pepper |
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