Aromatic Eggplant salad Aromatic Eggplant Salad [SIZE=-1] (7 votes)[/SIZE] 1 pound eggplant salt 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. Add herbs and lemon juice. Season with salt and pepper. Yield: 4 servings Very simple to make and is delicious I used the Japanese eggplant they taste better than the big fat 1s. And of course I added a couple of my favorite fruit! CHILI'S" would you expect anything less. Enjoy my brothers n sisters. I know you will. Chili out.