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

 * 1) Sprinkle eggplant slices with salt.
 * 2) Place in a large colander, cover with weight and let stand about 45 minutes.
 * 3) Rinse thoroughly and pat dry.
 * 4) Arrange half of the eggplant in a baking dish.
 * 5) Sprinkle with half the parsley.
 * 6) Arrange the onions, tomatoes, garlic, celery, currants, basil, capers, peppercorns on top.
 * 7) Season to taste with salt and pepper.
 * 8) Sprinkle with remaining parsley.
 * 9) Top with rest of eggplant.
 * 10) Pour olive oil evenly over the top.
 * 11) Cover with foil tightly.
 * 12) Bake at 275°F for 4 hours.
 * 13) Remove oil and bake for another 1 hour.
 * 14) Let cool and then chill.
 * 15) Let stand at room temperature for 2 to 3 hours before serving.
 * 16) Garnish with lemon wedges.