Nyala's Eggplant Salad

INGREDIENTS:

two eggplants, peeled, diced
one lemon, juice of
quarter cup olive oil
two garlic cloves, minced
three cups cooked black-eyed peas
two teaspoons sugar
salt and pepper

INSTRUCTIONS:

Put the diced eggplant in a bowl. Blend the salt and lemon juice together and fill over the eggplants. Let sit for thirty minutes.

Spread on the oil and toss well. Gently mix in the garlic, beans, and sugar. Season with black pepper.

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