Cold Eggplant Provencale

490 minutes Prep: 190 minutes Cook: 300 minutes

218 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

3	each	eggplants	large, sliced to rounds
1	cup	parsley leaves	chopped
2	each	onions	large, thinly sliced
6	each	tomatoes	large, sliced
2	each	garlic cloves	large, minced
2	each	celery heart	chopped
2	teaspoons	currants
1	teaspoon	basil
1	teaspoon	peppercorns	crushed
1	teaspoon	capers	chopped
1	x	black pepper
1	cup	olive oil
1	x	lemon	wedges

Directions

Sprinkle eggplant slices with salt.

Place in a large colander, cover with weight and let stand about 45 minutes.

Rinse thoroughly and 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 and 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 and bake for another 1 hour.

Let cool and then chill.

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

Garnish with lemon wedges.

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Nutrition Facts

Serving Size 126g

Amount per Serving

Calories 218 90% of calories from fat

	% Daily Value*
Total Fat 22.0g	34%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 32mg	1%
Total Carbohydrate 6.0g	2%
Dietary Fiber 2.0g	6%
Sugars 3.0g
Protein 1.0g	2%

Vitamin A	22%		Vitamin C	34%
Calcium	3%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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