Eggplant a la provencale

4 servings

Ingredients

Quantity Ingredient
3 larges Eggplants
Coarse salt
Olive oil
2 pounds Ripe tomatoes
3 eaches Garlic cloves, chopped
2 tablespoons Parsley, chopped
1 tablespoon Lemon juice
⅛ teaspoon Sugar
Salt & pepper
Parsley to garnish

Directions

Cut unpeeled eggplants into ½" diagonal slices, spread slices onto a cutting board, sprinkle with salt & 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 & drain.

Plunge tomatoes into boiling water for a few seconds, peel & deseed.

Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper.

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

"Vegetarian Times Cookbook"

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