Ingredients
3 large eggplants, sliced to rounds
1 cup chopped parsley
2 each large onions, sliced thinly
6 large tomatoes, sliced
2 large garlic cloves, minced
2 each celery hearts, chopped
2 tsp currants
1 tsp basil
1 tsp peppercorns, crushed
1 tsp capers, chopped
1 black pepper
1 cup olive oil
1 lemon wedges
Directions
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"
Servings: 10 servings
Cold Eggplant Provencale Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
We can read the history of `recipes` back into the far past, at least as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these old recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to academics is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius created a few documents describing recipes prepared by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times made use of many herbs, including many that are still in use today such as bay, fennel and dill. For the next few years, the rich families of Wesstern Europe competed with each other to offer the best banquets, and as a result the best chefs and their collection of recipes were much in demand. However, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking publications are in great demand, due to increased literacy, people having increased leisure time and having more disposable income. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cold Eggplant Provencale recipe.
