Cold Eggplant Provencale
3 large eggplants, sliced to rounds
Sprinkle eggplant slices with salt. Place in a large colander, cover with weight and let stand about 45 minutes. Rinse thoroughly and pat dry.
1 cup chopped parsley
2 large onions, sliced thinly
6 large tomatoes, sliced
2 large garlic cloves, minced
2 celery hearts, chopped
2 teaspoons currants
1 teaspoon basil
1 teaspoon peppercorns, crushed
1 teaspoon capers, chopped
1 cup olive oil lemon wedges
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.
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