| 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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