Ingredients:

1 large eggplant  peeled and thickly sliced
salt
4 cloves garlic
1 medium capsicum, thickly sliced
3 tablesp lemon juice
1 tablesp chopped parsley for garnish
Oil for frying

Method:
 

1. Sprinkle the eggplant slices with salt.
2. Place in a strainer and allow to drain for 45 minutes.
3. Heat the oil in a frying pan. Add the eggplant slices and fry on both sides until they are golden brown.
4. Fry the capsicum for 1 minute.
5. Dice the eggplant slices and combine the  capsicum in a bowl, add the crushed garlic, salt and lemon juice mix gently then garnish with parsley and serve.

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