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Add a photoServings: 10
Ingredients
- 3 lrg Eggplants, sliced to rounds
- 1 c. Minced parsley
- 2 lrg onions, sliced thinly
- 6 lrg Tomatoes, sliced
- 2 lrg Garlic cloves, chopped
- 2 x Celery hearts, minced
- 2 tsp Currants
- 1 tsp Basil
- 1 tsp Peppercorns, crushed
- 1 tsp Capers, minced Black pepper
- 1 c. Extra virgin olive oil Lemon wedges
Directions
- Sprinkle eggplant slices with salt. Place in a large colander, cover with weight & let stand about 45 min. 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 extra virgin olive oil proportionately over the top. Cover with foil tightly.
- Bake at 275F for 4 hrs. Remove oil & bake for another 1 hour.
- Let cold & then chill. Let stand at room temperature for 2 to 3 hrs before serving. Garnish with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 10 servings | |
| Calories 60 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 571mg | 16% |
| Total Carbs 13.72g | 4% |
| Dietary Fiber 5.7g | 19% |
| Sugars 6.83g | 5% |
| Protein 2.52g | 4% |
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