Cold Eggplant Provencale

Servings: 10
Ingredients:

3 lg Eggplants, sliced to rounds
1 c  Chopped parsley
2 ea Large onions, sliced thinly
6 lg Tomatoes, sliced
2 lg Garlic cloves, minced
2 ea Celery hearts, chopped
2 ts Currants
1 ts Basil
1 ts Peppercorns, crushed
1 ts Capers, chopped
Black pepper
1 c  Olive oil
Lemon wedges

Sprinkle eggplant slices with salt. Place in a large colander, cover with
weight and let stand about 45 minutes. Rinse thoroughly and 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 and 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 and bake for another 1 hour.

Let cool and 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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