1 large eggplant, peeled and cut into 1/2 inch slices
salt to taste
1/2 cup olive oil
2 cloves garlic, crushed
1 hot green pepper, very finely chopped
3 tbsp lemon juice
6 tbsp finely chopped parsley

Sprinkle both sides of eggplant slices with salt; then place in a bowl
and cover with water. Allow to soak for 15 minutes; then remove slices
form water and allow to dry on paper towels (this method of salting is
common to some parts of Palestine and Jordan. The fried eggplant that
has been salted in this manner tends to be crispier on the outside and
moist inside).

Heat oil in a frying pan and fry eggplant slices over high heat,
turning them over until they brown on both sides; add more oil if
necessary. Remove with a slotted spoon, place on a serving platter and
set aside.

Prepare a sauce by mixing remaining ingredients, except parsley.
Spread sauce evenly over eggplant slices. Garnish with parsley and
serve.

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