*  Exported from  MasterCook  *
 
                          COLD EGGPLANT PROVENCALE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Basil
    1       t            Peppercorns, crushed
    1       t            Capers, chopped
                         Black pepper
    1       c            Olive oil
                         Lemon wedges
 
   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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