Title: Cold Eggplant Provencale
Categories: Vegetarian
Yield: 10 Servings

3	lg	Eggplants, sliced to rounds
1	c	Chopped parsley
2		Large onions, sliced thinly
6	lg	Tomatoes, sliced
2	lg	Garlic cloves, minced
2		Celery hearts, chopped
2	ts	Currants
1	ts	Basil
1	ts	Peppercorns, crushed
1	ts	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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