2 lg. eggplants
1 lemon, squeezed
2 tbsp. dill
2 tomatoes (finely diced)
Salt to taste
4-8 garlic cloves, minced (amt. to taste)
Oil for sauteing
1/4 c. water

Slice eggplant into thin slices. Sprinkle with salt and let stand one hour (in the sun if possible). Pat dry. Saute on both sides in oil. Place in bowl or shallow pan. Add lemon juice, dill and 1/4 cup water. Add the tomatoes. Serve at room temperature.