Cold eggplant provencale

10 servings

Ingredients

Quantity Ingredient
3 larges Eggplants, sliced to rounds
1 cup Chopped parsley
2 eaches Large onions, sliced thinly
6 larges Tomatoes, sliced
2 larges Garlic cloves, minced
2 eaches Celery hearts, chopped
2 teaspoons Currants
1 teaspoon Basil
1 teaspoon Peppercorns, crushed
1 teaspoon Capers, chopped
Black pepper
1 cup Olive oil
Lemon wedges

Directions

Sprinkle eggplant slices with salt. Place in a large colander, cover with weight & let stand about 45 minutes. Rinse thoroughly & pat dry.

Arrange half of the eggplant in a baking dish. Sprinkle with half the parsley. Arrange the onions, tomatoes, garlic, celery, currants, basil, capers, peppercorns on top. Season to taste with salt & pepper. Sprinkle with remaining parsley. Top with rest of eggplant.

Pour olive oil evenly over the top. Cover with foil tightly.

Bake at 275F for 4 hours. Remove oil & bake for another 1 hour.

Let cool & then chill. Let stand at room temperature for 2 to 3 hours before serving. Garnish with lemon wedges.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

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