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

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.