Recipe - Cold Eggplant Provencale

3 lg Eggplants, cut or sliced up to rounds
1 cup Chopped parsley
2 Large onions, cut or sliced up thinly
6 lg Tomatoes, cut or sliced up
2 lg Garlic cloves, minced
2 Celery hearts, chopped
2 teaspoon Currants
1 teaspoon Basil
1 teaspoon Peppercorns, crushed
1 teaspoon Capers, chopped
Black pepper
1 cup 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini