Instructions: Cut eggplant into 1/2 inch cubes. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with paper towels. Heat oil in a heavy-based pan and cook onion and eggplant until golden. Reduce heat to low and cook 10-15 minutes, stirring often. Add garlic and tomato; cook 2-3 minutes. Place in a serving dish and set aside to cool.

Remove excess oil. Add herbs and lemon juice. Season with salt and pepper.

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