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Eggplant A La Provencale

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      Title: EGGPLANT A LA PROVENCALE
 Categories: Salads, Appetizers, Vegetarian
      Yield: 4 Servings
 
      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 & pepper
           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.
 
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