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"