1 md Eggplant
1/2 ts Salt
2 ts Oil
1 ts Chili powder, optional

Cut eggplant into slices 1/4″ thick. Sprinkle with salt & let sit for 1/2
hour. Rinse, squeeze & pat dry. Saute in oil till soft, adding more oil if
you need it. Place on paper towels.

Serve sprinkled with hot chili powder if desired.