Moroccan Eggplant Salad

Roast eggplants in a 400 oven until skin puffs up. Let cool, and then peel away the skin, and cut the flesh intp 1/2 inch dice. Put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat. Stir often until eggplant is soft, and cooked through. Most of the liquid sould have evaporated. Cool to room temperature, and season with salt, and lemon juice. Serve.