This recipe can be doubled or tripled depending on how much you want to make.

• 3 small mason jars
• 3 medium- to large-sized eggplants
• salt
• 1 quart white vinegar
• 1 head garlic, cloves peeled and chopped
• 1 small bunch fresh mint
• 3/4 teaspoon crushed red pepper
• 1 small bunch oregano
• 1 quart extra-virgin olive oil
• 2 small, long hot red peppers, diced

Sterilize mason jars by boiling them in hot water or by running them through the dishwasher. Peel, slice and julienne eggplants. Put one layer of strips in a large colander, and sprinkle with salt. Repeat with additional layers of eggplant, and salt until all slices have been prepared. Place colander in the sink, add a plate and then weights to the top. Drain, at least 5 hours or overnight. Boil the drained eggplant in white vinegar until al dente. Spread on a baking sheet, and cover with plastic wrap until cool. Using a ricer, carefully squeeze out all excess liquid without pushing eggplant through the ricer holes. Place eggplant in a large pot. Add all seasonings except diced hot peppers until the seasonings overpower the scent of the vinegar. Place enough olive oil on the bottom of each jar to cover (about 1/8 to 1/4 inch). Add eggplant, and fill to the rim with more olive oil. Add diced hot peppers.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes