Wash eggplant, peel off skin and cut in small cubes. Place cubes in stockpot, add enough water to cover and add salt. Cover and let cook for no more than 5 - 7 minutes. Make sure the pieces do not overcook. Remove from water and mash eggplant and put aside.
Heat oil in a saucepan over medium heat and add garlic, tomatoes, onion and peppers. Stirring occasionally, let mixture fry about 2 - 3 minutes. Add eggplant, continue stirring and make sure all ingredients are well blended. Add oregano, lemon juice, black pepper and salt to taste. Let cook stirring occasionally so eggplant does not stick to pan about 3 -4 minutes. Serve hot with bread, grains or pasta.
Eggplants are very easy to prepare. Just wash, trim off the stem ends and peel the skin with either a knife or a vegetable peeler to make life easier. Make sure you cut the eggplant just before use as it tends to change color quickly.
Cooking Eggplant with other ingredients such as tomatoes and peppers is a perfect combination. Add spinach or watercress, and the taste is even better.
Use a potato masher to mash the eggplant - much easier.
Purple or white, whatever the variety you choose, the eggplant should be firm to the touch, without blemishes or soft spots.
Adding peppers, red, yellow, orange, should always be firm to the touch and not soft. Want to add green peppers, remember that it has a much stronger taste than the other bell peppers
A good olive oil is recommended for this type of plant-based dish. The olive oil will also add flavor.