Eggplant with Olive Oil

Ingredients:
1 Medium/Large size Eggplant
1 chopped onion
3 garlic cloves
1/2 lemon; juiced
1/2 Red Bell pepper; chopped (optional)
1/2 Green Red pepper; chopped
2 Chopped tomatoes
1 tablespoon sugar
4 tablespoons Extra Virgin Olive Oil
Salt, pepper


Put the olive oil in the pan. When warm, add the onions and sautee them. Add peeled, chopped (in cubes) eggplant and sprinkle the sugar on them. Add peppers, lemon juice, and tomatoes on top. Add 1/4 cups water and bring the mixture to a boil; then lower the heat, cover the pot, and simmer gently for about 35 minutes, or until the vegetables are tender but not too soft.

Transfer the mixture to a serving plate, cool it.
After it is cooled down, cover it, and refrigerate for 1 hour. Serve chilled or at room temperature with a garnish of chopped parsley. (Side dish)

Suggestion: Excellent replacement for a salad! Cook it as a side dish for your BBQ!