Diced Eggplant (Aubergine) Salad - cooking recipe

Ingredients

1 lb eggplant (firm)
2 teaspoons salt
2 tablespoons olive oil, divided
1 large garlic clove, peeled
1/2 teaspoon salt
1/2 cup green pepper, diced
1 tablespoon fresh flat leaf parsley, chopped
2 tablespoons lime juice, freshly squeezed
2 tablespoons diced green chilies, canned, drained
2 small tomatoes, diced, seeded
pepper, to taste

Preparation

Peel eggplant and dice into 1/2 inch cubes.
Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
Set aside to cool.
Mash garlic with 1/2 tsp salt to make a paste.
Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
Add cooled eggplant, lime juice, and pepper.
Stir gently to mix.
Cover and refrigerate for 2-3 hours.