3 large eggplants

1 cup chopped parsley

2 large thinly sliced onions

6 sliced tomatoes

2 minced garlic cloves

2 chopped celery hearts

2 teaspoons raisins

1 teaspoon basil

1 teaspoon black pepper

1 teaspoon chopped capers

½ cup olive oil

Black pepper to taste

Lemon wedges for garnish

 

Prepare an oiled baking dish. Slice eggplants into rounds, sprinkle with salt and let stand about forty minutes. Rinse eggplant entirely and pat dry. Place half the eggplant in the baking dish and sprinkle with half of the parsley. Place onions, tomatoes, garlic, celery, raisins, basil, capers and black pepper on top of parsley. Place remaining parsley on top of tomato mixture and cover with remaining eggplant rounds. Pour olive oil evenly over eggplants and cover with foil. Preheat oven to 275 degrees and bake until eggplants are cooked. Let cool, then serve at room temperature with lemon wedges. Refrigerate leftovers.