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 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"