Makes 4 servings.
Eggplant - Two medium sized.
Bell or Kápia Peppers - Two large peppers. You can use any color but red makes the dish look really nice.
Onion - One medium to large sized onion.
Lemon - One half of a lemon.
Salt, pepper, basil, oregano, and thyme - This should be done to taste. I usually use around a tablespoon of salt. You'll want to also have a bit of freshly chopped basil, oregano, and thyme.
Chop the onion and peppers. Cut the eggplant into quarters, lengthwise. Then slice them up further into about 1/3" sections.
Set a cast iron pan on low to medium heat and add some olive oil. Add the onions and saute them lightly. Add the peppers and after they are slightly soft, add the eggplant. Add all the seasonings and squeeze the juice out of half a lemon.
Stir occassionally and add a small amount of water if things are starting to stick to the pan. The dish is done when the eggplant is soft all the way through.
You can serve this as a hot side dish. I recommend pairing it with some grilled meat and also another side dish of wild or brown rice. If you like, you can also chill this and serve it cold as a salad substitute.
© Pal Pocsi 2004