• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Cold Eggplant Provencale

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 3 lg Eggplants, sliced to rounds
  • 1 c Chopped parsley
  • 2 Large onions, sliced thinly
  • 6 lg Tomatoes, sliced
  • 2 lg Garlic cloves, minced
  • 2 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


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.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

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