We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Hope is being able to see that there is light despite all of the darkness.
Desmond Tutu

Eggplant a la Provencale

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Vegetarian Salads, Appetizers, Vegetarian 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?