Ethiopian Eggplant Salad

Haven't tried this. Found it on th e globalgourmet website and want to save it to try later, in honor of my newly adopted nieces. Serving size is a guess.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  eggplants, peeled, diced
• 1  lemon, juice of
• 1⁄3 cup olive oil
• 2  garlic cloves, minced
• 3  cups  cooked black-eyed peas
• 2  teaspoons sugar
•  salt and pepper

Directions

1. Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants. Let sit for 30 minutes.
2. Sprinkle on the oil and toss well. Gently stir in the garlic, beans, and sugar. Season with black pepper.