| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian | 10 | Servings |
INGREDIENTS
| 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 |
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. Joel Rapp, "Mother Earth's Vegetarian Feasts" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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