COLD EGGPLANT PROVENCALE

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Recipe Name: COLD EGGPLANT PROVENCALE

Servings: 10

Comments:

 

3 Large Eggplants, sliced to rounds

1 Cup(s) Chopped parsley

2 Each Large onions, sliced thinly

6 Large Tomatoes, sliced

2 Large Garlic cloves, minced

2 Each Celery hearts, chopped

2 Teaspoon(s) Currants

1 Teaspoon(s) Basil

1 Teaspoon(s) Peppercorns, crushed

1 Teaspoon(s) Capers, chopped

Black pepper

1 Cup(s) 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 "

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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