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INGREDIENTS

1/8 ts Sugar
3 lg Eggplants
3 Garlic cloves, chopped
salt and pepper ; to taste
olive oil
2 lb Ripe tomatoes
Parsley to garnish
2 tb Parsley, chopped
Coarse salt
1 tb Lemon juice

Servings

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.

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Nutrition

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Serving Size: 1 Serving (650g)
Recipe Makes: 4 Servings

Calories: 202
Calories from Fat: 72 (36%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 97.1mg		3 %
Potassium 1485.7mg		39 %
Total Carbohydrate 33.3g		10 %
	Dietary Fiber 16.7g	67 %
	Sugars, other 16.6g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 202

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