This is really two recipes, but they go together to make one dish. It's light, flavorful, and takes maybe an hour to make from first cut to landing on a plate -- as long as you make the quick preserved lemons ahead of time. From: The Minimalist
Eggplant and Red Bell Pepper
1-2 red bell peppers
Trim and cube the eggplant. Sprinkle liberally with salt (this will sweat the eggplant) and set aside. Trim and cube the red bell pepper. Wait 10-15 minutes. Rinse the eggplant well. Add olive oil to hot pan. Sautee eggplant and red bell pepper. Remove from heat. Stir in 1/4 - 1/2 cup quick preserved lemons.
Quick Preserved Lemons
4 organic, unwaxed lemons -- you really want to go for organic because you ARE going to eat the peel/if the lemons are waxed, you will have to scrub the wax off...good luck!
2 T sugar
1 T salt (Mark Bittman calls for Kosher Salt, but I refuse to use Kosher Salt when I've used plain ol' Morton's my entire life)
Dice and seed lemons. Mix with sugar and salt in some container. Let set at least 30 minutes before using.