Eggplant a la provencale

Yield: 4 servings

Ingredients:

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

Instructions:

chopped Parsley to garnish Cut unpeeled eggplants into 1/2" 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