*  Exported from  MasterCook  *
 
                          EGGPLANT A LA PROVENCALE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Appetizers
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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