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.
