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Listed in: Vegetables
1 egg plant
2 cups tomato juice
1 onion
4 sprigs parsley
1/2 green pepper
2 tablespoons butter
6 tomatoes
Salt, pepper
Pare the eggplant, cut in one-half inch slices. Sprinkle with salt and pile on a plate. Cover with a weight and let stand an hour to express the juice. Place the slices in a buttered baking-pan, and surround with a sauce made by mixing the two cups tomato juice with the chopped onion, parsley, and green pepper. Put a bit of butter on each slice and bake in a moderately hot oven until tender. Remove the hard portion of the stem end of the tomatoes, season with salt and pepper and bake until tender. Slide the slices of eggplant on to a platter and place a baked tomato on each slice. Sprinkle with chopped parsley. Time in oven, 30 minutes. Temperature, 375°. Servings, 6
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