Serves:

Ingredients:

3 lg Eggplants, sliced to rounds
1 c Chopped parsley
2 ea Large onions, sliced thinly
6 lg Tomatoes, sliced
2 lg Garlic cloves, minced
2 ea Celery hearts, chopped
2 ts Currants
1 ts Basil
1 ts Peppercorns, crushed
1 ts Capers, chopped
Black pepper
1 c Olive oil
Lemon wedges

Method:

Sprinkle eggplant slices with salt.
Place in a large colander, cover with weight & let stand about 45 minutes.
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 olive oil evenly over the top.
Cover with foil tightly.
Bake at 275F for 4 hours.
Remove oil & bake for another 1 hour.
Let cool & then chill.
Let stand at room temperature for 2 to 3 hours before serving.
Garnish with lemon wedges.