Cold eggplant provencale
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Cold eggplant provencale
  Eggplant    Vegetarian  
Last updated 6/12/2012 1:02:17 AM. Recipe ID 25793. Report a problem with this recipe.
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      Title: Cold eggplant provencale
 Categories: Main dish, Vegetarian
      Yield: 10 servings
      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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Recipe ID 25793 (Apr 03, 2005)

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