Moroccan Eggplant (Aubergine) Salad I

• 2 large eggplants (approx. 2 lbs.)
• 12 cup olive oil
• 14 cup onion, diced
• 3 garlic cloves, minced
• 4 tablespoons lemon juice
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 tablespoon sugar
• olive oil
• 3 red ripe tomatoes, sliced
• 1 cup sliced ripe olives
• fresh parsley sprig

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.

eggplants, olive oil, onion, garlic, lemon juice, salt, ground black pepper, sugar, olive oil, red ripe tomatoes, olives, parsley sprig

Taken from www.food.com/recipe/moroccan-eggplant-aubergine-salad-i-3720 (may not work)