Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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
- Black pepper
- 1 cup Olive oil
- Lemon wedges
- =
Directions
1 Sprinkle eggplant slices with salt.
2 Place in a large colander, cover with weight & let stand about 45 minutes.
3 Rinse thoroughly & pat dry.
4 Arrange half of the eggplant in a baking dish.
5 Sprinkle with half the parsley.
6 Arrange the onions, tomatoes, garlic, celery, currants, basil, capers, peppercorns on top.
7 Season to taste with salt & pepper.
8 Sprinkle with remaining parsley.
9 Top with rest of eggplant.
10 Pour olive oil evenly over the top.
11 Cover with foil tightly.
12 Bake at 275f for 4 hours.
13 Remove oil & bake for another 1 hour.
14 Let cool & then chill.
15 Let stand at room temperature for 2 to 3 hours before serving.
16 Garnish with lemon wedges.