EGGPLANT AND RED PEPPER SAUTE
Salting the eggplant will draw out its bitter juices and reduce the absorption of oil during cooking.

2 medium eggplants, cubed
º cup olive oil
1 small yellow onion, thinly sliced
3 red bell peppers, sliced
3 cloves garlic, minced
1 Tblsp cumin
salt & freshly ground black pepper

Place the cubed eggplant in a colander and generously salt, tossing to ensure even coverage. Leave the colander in the sink for 30 minutes while the juices drain off. After 30 minutes, use a paper towel to absorb any remaining mixture on the eggplant.

In a large sautÈ pan, heat the oil over medium high heat. Add the eggplant, onion, peppers, garlic and cumin. SautÈ for about 8 minutes or until the vegetables are slightly tender. Season to taste with salt and pepper and serve immediately.