1. Peel the eggplants and cut into 1 inch slices. 2. In a 10-inch skillet fry the eggplant slices in olive oil until soft. 3. Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant. 4. Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly. 5. Chill eggplant mixture in refrigerator 1 to 2 hours. 6. Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge. 7. Place tomato slices ornately over the eggplant mixture and top with sliced black olives. 8. Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
