INGREDIENTS

3 large Eggplants-cut into 2" chunks   
1 large Lemon, cut in half   
3 qts. Water   
1.5 tsp. Kosher Salt   
5 oz. (6 Tbsp.) Olive Oil   
10 oz. (2 1/4 cups) Finely Chopped Onion   
0.75 oz. (2 Tbsp.) Minced Garlic   
30 oz. (4 cups) Chopped Roma Tomatoes   
3 tsp. Kosher Salt   
0.75 oz. (1 cup) Chopped Parsley   
1 oz. (3/4 cup) Chopped Cilantro   

DIRECTIONS

1.) Place eggplant in a pot of salted water. Squeeze lemons into water and place in pot. Allow to rest for 20 minutes. Remove and rinse under running water.

2.) Bring 3 quarts water and salt to a boil. Place eggplant in pot and cook until tender. Remove from pot and set aside.

3.) In a large pot, heat oil over medium high heat. Saute onions, garlic and tomatoes. Saute until tender about 10 minutes. Add eggplant and season with salt. Allow to cook for 10 more minutes and allow liquid to absorb. Stir in parsley and cilantro.