Instructions: Peel eggplants and cut into 1/4-inch-thick slices lengthwise. Sprinkle with salt on both sides and chill 1 hour to allow bitter flavors to leach out.

Cut into 1/4-inch strips, reserving 4 whole slices. Cut body of squid into 1/2-inch diagonal slices. Keep tentacle section whole. Reserve. Shell and devein shrimp. Cut peppers into 1/8-inch strips. Peel and seed tomatoes and chop coarsely. Heat 2 tablespoons olive oil in skillet until hot. Add reserved 4 whole slices eggplant and cook until golden brown on both sides.

Do not overcook. Remove from heat and keep warm. Reduce heat and add pepper strips and garlic, adding more oil as needed. Saute 1 minute. Add squid, reserved tentacles, shrimp and eggplant strips. Cook until shrimp turn pink. Add chili powder and tomatoes. Continue to simmer gently. Add salt and lemon juice to taste. Remove from heat. Place slice of eggplant on each plate. Spoon shrimp mixture over eggplant.

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