Title: Eggplant a la provencale
 Categories: Salads, Vegetarian, Appetizers
      Yield: 4 servings
 
      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.
  
  "Vegetarian Times Cookbook"