Fried Eggplant Salad

Ingredients

 * 3 eggplants or about 2½ pounds in total
 * 2 medium onions, peeled and finely minced
 * ½ cup of olive oil
 * 1 green pepper, cored, seeded and finely chopped
 * 4 garlic cloves, peeled and crushed
 * 3 large tomatoes, peeled and finely chopped
 * 1 tablespoon of salt
 * freshly ground black pepper
 * juice of one lemon if desired

Directions

 * 1) Place the eggplants in an ovenproof dish and bake preheated at 450°F until tender, about 30 minutes, turning one time after 15min on the other side.
 * 2) Set aside to cool.
 * 3) Meanwhile, sauté the onions in olive oil until they are soft but not brown.
 * 4) Add chopped green pepper and garlic: cook until the green pepper begins to soften, 10 – 15 minutes.
 * 5) Peel the baked eggplants and chop the pulp finely.
 * 6) Add to the frying pan along with chopped tomatoes, salt and pepper.
 * 7) Bring the mixture to a boil, cover and reduce the heat to low.
 * 8) Simmer for about 15 minutes.