My niece, in Amman, sent me this recipe that I am making today. It calls for sumac, an herb that I bought in Beirut - I don't think it's available in the states. I thought I'd share, because she is well know as a great cook -
FRIED EGGPLANT SALAD

3 eggplants, cut in thin strips
2 medium tomatoes, cut in thin semi circles
1 big (or 2 medium) green pepper, cut in thin strips
2 medium green onions, cut in circles

1 lemon
1 tsp salt
1 tbsp white vinegar
½ tsp tumeric
½ tsp cumin

Dressing:
1 small lemon
1 tsp salt
1/ tsp black pepper
1 ½ tbsp olive oil
1 tsp sumac

Soak eggplant in water with lemon, salt, vinegar, tumeric and cumin for ½ hour. Strain and deep fry. Place on paper towels to absorb the oil. Let cool and then mix with tomatoes, green pepper, onion and dressing.