Wash and stem the eggplant.
Cut into one-half-inch cubes.
In a skillet saute the onion in heated oil for about five minutes.
Add the eggplant, green pepper and salt.
Saute for ten to fifteen minutes or until soft.
Stir in the tomatoes and simmer ten minutes longer.
Sprinkle with the red pepper.
Serve with steaks, chops or other kind of meat.