Categories: Salads, Vegetarian, Appetizers 
      Yield: 4 servings 
  
      3 lg Eggplants                           2 tb Parsley, chopped 
           Coarse salt                         1 tb Lemon juice 
           Olive oil                         1/8 ts Sugar 
      2 lb Ripe tomatoes                            Salt & pepper 
      3 ea Garlic cloves, chopped                   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"