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| RECIPE FOR EGGPLANT A LA PROVENCALE |
Title: Eggplant A La Provencale
Category: Vegetarian
Serves: 4
Ingredients:
| 3.00 | lg | Eggplants | | | Coarse salt | | | Olive oil | | 2.00 | lb | Ripe tomatoes | | 3.00 | ea | Garlic cloves, chopped | | 2.00 | tb | Parsley, chopped | | 1.00 | tb | Lemon juice | | 0.12 | ts | Sugar | | | Salt & pepper | | | Parsley to garnish |
Instructions:
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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