Eggplant a la provencale Recipe

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Eggplant a la provencale

Artist:	_	Yield:	4
Categories:	Appetizers, Eggplant, Salads, Vegetables, Vegetarian	Rating:	0
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Ingredients:

3	large	Eggplants
		Coarse salt
		Olive oil
2	lbs	Ripe tomatoes
		3 ea Garlic cloves, chopped
2	tbsp	Parsley, chopped
1	tbsp	Lemon juice
1/8	tsp	Sugar
		Salt & pepper
		Parsley to garnish

Procedures:

1	Cut unpeeled eggplants into ? diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid.
2	Allow to drain for 30 minutes.
3	Wipe with a damp cloth.
4	Heat enough olive oil to cover bottom of a large skillet.
5	Fry gently over medium heat, turning often till tender.
6	Remove from pan & drain.
7	Plunge tomatoes into boiling water for a few seconds, peel & deseed.
8	Saute remaining pulp in a little olive oil till soft.
9	Add garlic & parsley.
10	Cover, reduce heat & cook for 30 to 40 minutes.
11	Remove from heat, cool, add lemon juice, sugar, salt & pepper.
12	Place eggplant in a shallow serving dish or glass bowl.
13	Pour tomato mixture on top & chill till ready to serve.
14	Garnish with parsley sprigs.
15	"vegetarian times cookbook