Eggplant A La Provencale

Servings: 4
Ingredients:

3 lg Eggplants
Coarse salt
Olive oil
2 lb Ripe tomatoes
3 ea Garlic cloves, chopped
2 tb Parsley, chopped
1 tb Lemon juice
1/8 ts Sugar
Salt and pepper
Parsley to garnish

Cut unpeeled eggplants into 1/2′ diagonal slices, spread slices onto a
cutting board, sprinkle with salt and press with a plate to get rid of
excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth.

Heat enough olive oil to cover bottom of a large skillet. Fry gently over
medium heat, turning often till tender. Remove from pan and drain.

Plunge tomatoes into boiling water for a few seconds, peel and deseed.
Saute remaining pulp in a little olive oil till soft. Add garlic and
parsley. Cover, reduce heat and cook for 30 to 40 minutes. Remove from
heat, cool, add lemon juice, sugar, salt and pepper.

Place eggplant in a shallow serving dish or glass bowl. Pour tomato
mixture on top and chill till ready to serve. Garnish with parsley sprigs.

‘Vegetarian Times Cookbook’

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