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"