2 ea Eggplants, 2 lb total

           Salt
           Olive oil, for frying
      3 ea Garlic cloves, chopped

  1 1/2 ts Sweet red pepper

    1/4 ts Hot red pepper

      1 ts Cumin

----------------------------------DRESSING----------------------------------
      2 tb Olive oil

      2 tb Lemon juice

           Black pepper
----------------------------------GARNISH----------------------------------
           Italian parsley, chopped
           Half lemon slices
           Black olives, optional
  Remove vertical strips of skin from the eggplant using a vegetable
  peeler. Cut into lsices 1" thick.  Salt & leave to drain for 30
  minutes.  Rinse well & pat dry.
  Heat oil in a skillet & fry the slices on both sides until they are
  golden brown.  Drain of excess oil.  Chop fried slices & mix with the
  garlic cloves & spices.  Return to skillet & continue to fry until
  excess liquids have evaporated.  Transfer to a salad bowl.  Sprinkle
  with dressing ingredients & allwo to cool.
  When ready to serve, toss the salad.  Correct the seasoning & garnish.