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Cold Eggplant Provencale

Submitted by lsauve

YIELD

10 servings

PREP

190 min

COOK

300 min

READY

490 min

Ingredients

3

EACH EGGPLANT
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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 126g (4.4 oz)

Amount per Serving

Calories 218 90% of calories from fat

% Daily Value *

Total Fat 22g 34%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 32mg 1%

Total Carbohydrate 2g 2%

Dietary Fiber 2g 6%

Sugars g

Protein 2g

Vitamin A 22% • Vitamin C 34%

Calcium 3% • Iron 5%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium