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| RECIPE FOR COLD EGGPLANT PROVENCALE |
Title: Cold Eggplant Provencale
Category: Entree Vegetarian
Serves: 10
Ingredients:
| 3.00 | lg | Eggplants, sliced to rounds | | 1.00 | c | Chopped parsley | | 2.00 | ea | Large onions, sliced thinly | | 6.00 | lg | Tomatoes, sliced | | 2.00 | lg | Garlic cloves, minced | | 2.00 | ea | Celery hearts, chopped | | 2.00 | ts | Currants | | 1.00 | ts | Basil | | 1.00 | ts | Peppercorns, crushed | | 1.00 | ts | Capers, chopped | | | Black pepper | | 1.00 | c | Olive oil | | | Lemon wedges |
Instructions:
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.
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