Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Eggplants 2 tb Parsley, chopped
Coarse salt 1 tb Lemon juice
Olive oil 1/8 ts Sugar
2 lb Ripe tomatoes Salt pepper
3 ea Garlic cloves, chopped 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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