2-3 eggplant
Coarse salt
About 6c. oil
3 cloves garlic, minced
1/4c. lemon juice
1/4c. red wine vinegar
1/2 tsp. ground cumin, toasted, plus more to taste
freshly ground pepper
1/2c. chopped fresh parsley
1/2c. finely diced bell pepper or Italian pepper

Cut each eggplant into quarters. Then cut in half and place on a dry work surface. Generously sprinkle with coarse salt. Let stand for 15 minutes or until the bitter juices have been released. Using paper towels, pat the eggplant dry.  

Heat the oil in a deep pan. Add the eggplant and fry for about 6 minutes or until golden brown. Transfer to towels to drain.  

Cut fried eggplant into 1" cubes. Place the cubes in a mixing bowl and add the garlic. Toss to combine, then add the lemon juice, vinegar, cumin, and pepper to taste and toss to coat well. Taste and, if necessary, adjust the seasoning with salt, pepper, and cumin.

Place the eggplant in a serving dish. Sprinkle with the parsley and pepper and serve at room temperature.