Eggplant a la Provencale
| Yield: | 4 Servings |
| Categories: | Salads, Appetizers, Vegetarian |
| 3 | lg | Eggplants |
| Coarse salt | ||
| Olive oil | ||
| 2 | lb | Ripe tomatoes |
| 3 | Garlic cloves, chopped | |
| 2 | tb | Parsley, chopped |
| 1 | tb | Lemon juice |
| 1/8 | ts | Sugar |
| Salt & pepper | ||
| Parsley to garnish |
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