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  Recipe Home » Vegetarian » Cold Eggplant Provencale
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  Cold Eggplant Provencale
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 199
Ingredients:
3 large Eggplants, sliced to rounds
1 cup Chopped parsley
2 each Large onions, sliced thinly
6 large Tomatoes, sliced
2 large Garlic cloves, minced
2 each Celery hearts, chopped
2 tsp Currants
1 tsp Basil
1 tsp Peppercorns, crushed
1 tsp Capers, chopped
Black pepper
1 cup Olive oil
Lemon wedges
Instructions:
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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