This recipe can easily be adjusted to the amount of eggplant you have on hand.
1 pound eggplant
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
4 ripe tomatoes, peeled and chopped
chopped fresh parsley
chopped fresh basil
juice of 1/2 lemon
black pepper to taste
Cut eggplant into 1/2 inch cubes. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with paper towels. Heat oil in a heavy-based pan and cook onion and eggplant until golden. Reduce heat to low and cook 10 to 15 minutes, stirring often. Add garlic and tomato; cook 2-3 minutes. Place in a serving dish and set aside to cool.
Remove excess oil. Add herbs and lemon juice. Season with salt and pepper to taste.