Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Eggplants, sliced to rounds
1 c Chopped parsley
2 ea Large onions, sliced thinly
6 lg Tomatoes, sliced
2 lg Garlic cloves, minced
2 ea 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

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"

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