Ingredients

3 large eggplants
coarse salt
olive oil
2 pound ripe tomatoes
3 each garlic cloves, chopped
2 Tbsp. parsley, chopped
1 Tbsp. lemon juice
1/8 tsp. sugar
Salt and pepper
Parsley to garnish

Cooking Instructions

Cut unpeeled eggplants into 1/2 diagonal slices, spread slices onto a cutting board, sprinkle with salt and 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 and drain. Plunge tomatoes into boiling water for a few seconds, peel and deseed. Saute remaining pulp in a little olive oil till soft. Add garlic and parsley. Cover, reduce heat and cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt and pepper. Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top and chill till ready to serve. Garnish with parsley sprigs.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)