Ingredients
Directions
Cut unpeeled eggplants into ½ inch 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 until 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 until 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 until ready to serve.
Garnish with parsley sprigs.
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