Cold Eggplant Provençale

Description
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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 & let stand about 45 minutes.

3 	Rinse thoroughly & 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 & 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 275f for 4 hours.

13 	Remove oil & bake for another 1 hour.

14 	Let cool & then chill.

15 	Let stand at room temperature for 2 to 3 hours before serving.

16 	Garnish with lemon wedges.