Cold Eggplant Provençale

== Ingredients ==
* 3 large eggplants, sliced to rounds
* 1 cup chopped parsley
* 2 each large onions, sliced thinly
* 6 large tomatoes, sliced
* 2 large garlic cloves, minced
* 2 each celery hearts, chopped
* 2 tsp currants
* 1 tsp basil
* 1 tsp peppercorns, crushed
* 1 tsp capers, chopped
* black pepper
* 1 cup olive oil
* lemon wedges
== Directions ==
# Sprinkle eggplant slices with salt.
# Place in a large colander, cover with weight and let stand about 45 minutes.
# Rinse thoroughly and 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 and pepper.
# Sprinkle with remaining parsley.
# Top with rest of eggplant.
# Pour olive oil evenly over the top.
# Cover with foil tightly.
# Bake at 275°F for 4 hours.
# Remove oil and bake for another 1 hour.
# Let cool and then chill.
# Let stand at room temperature for 2 to 3 hours before serving.
# Garnish with lemon wedges.
Category:Casserole Recipes
Category:Basil Recipes
Category:Caper Recipes
Category:Currant Recipes
Category:Eggplant Recipes
Category:Vegetarian Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Celery Recipes
Category:Parsley Recipes
Category:Garlic Recipes