Eggplant Salad - cooking recipe

Ingredients

3 lb. eggplant
1 red pepper, cored
2 medium size onions
5 plum tomatoes
4 Tbsp. olive oil
1 clove minced garlic
1/2 tsp. sugar
1/4 tsp. oregano
1/8 tsp. black pepper
2 Tbsp. fresh lemon juice
2 Tbsp. chopped parsley

Preparation

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