1. Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices. 2. Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes. 3. Rinse well and pat dry with paper towels. 4. Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes. 5. Set cooked slices on paper towels to drain of excess oil. 6. Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin. 7. Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes. 8. Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool. 9. When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley. 10. Makes 6-8 servings. 11. Adapted from a Gail's Recipe Swap post by Dawn/NYS. ---------------------------------------------------------------------------
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