Eggplant A La Provencale
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. Sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)