Title: Eggplant a la Provencale
Categories: Salad Vegetarian Appetizer
Yield: 4 Servings

3	lg	Eggplants
		Coarse salt
		Olive oil
2	lb	Ripe tomatoes
3		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.

"Vegetarian Times Cookbook"

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