Eggplant A La Provencale Recipe

Step 1

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.

Step 2

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.

Step 3

Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs.

Things You'll Need

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

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