Salad pepper eggplant

ingredients:
500 gr of peeled eggplant and
 cut into small cubes
2 roasted red peppers and
 cut into small cubes
6 tablespoons a tablespoon olive oil
salt
juice of one large lemon or 2 small
2 stalks of finely chopped parsley
strong red pepper for garnish (optional)
method:

In a bowl, put the eggplant and olive oil and mix well.
Put in a non-stick skillet.
Cover and cook over low heat for 35 minutes, stirring occasionally.
Once the eggplant cooked, turn off the heat and transfer to a bowl.
Add the red pepper, salt and pepper.
Add the lemon juice and parsley.
Place in a serving dish.
Garnish with parsley leaves and red chilli.
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