Date: Fri, 24 Sep 93 18:16:11 EDT From: Christina Hulbe Summer Aubergine serves two 1 medium eggplant, about 2 Cups sliced 1 cm thick 2 Tbsp salt (or garlic salt) 5 cloves garlic, peeled and minced, divided (3 and 2) 1 large tomato, diced 1/2 green bell pepper, diced 1/2 medium chili (Anaheim, New Mexico, etc), finely diced 1/4 Cup yellow onion, diced 1/2 Cup parsley, flat or curly leaf, finely minced 1 tsp coriander, dry, ground 1/2 tsp salt 1 lemon, juiced Slice eggplant and sprinkle both sides with the 2 Tbsp salt. Set aside on a plate to sweat for at least 30 minutes. Rinse eggplant slices and cut into 1 cm dice. Mix eggplant with 3 cloves minced garlic. Saute eggplant in a small amount of water until very soft. If a grill is available, seal the eggplant and garlic with 2 Tbsp water in aluminum foil and cook over coals until soft. Allow to cool. Mix together cooled eggplant and remaining ingredients. Allow to rest 15-20 minutes before serving at room temperature.