Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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