| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Relishes, Vegetarian, Condiments |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Eggplants |
| 2 |
tb |
Salt |
| 1/3 |
c |
Extra virgin olive oil |
| 1 |
sm |
Onion, thinly sliced |
| 1 |
sm |
Red bell pepper, julienned |
| 6 |
|
Garlic cloves, thinly sliced |
| 1 |
ts |
Oregano leaves or |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Capers, drained |
| 1/2 |
ts |
Dried hot red pepper flakes |
| 3 |
c |
White wine vinegar |
| 2 |
tb |
Sugar |
INSTRUCTIONS
1. Peel the eggplant and cut into 1/8 inch julienne strips about 2 inches
long. Place the eggplant in a colander, add the salt and toss well. Cover
the colander, place over a large bowl, and let stand 1 hour.
2. Combine the oil, onion, pepper and garlic in a large, heavy,
non-reactive Dutch oven or deep skillet, place over medium heat, and saute
the mixture for 5 minutes. Add the eggplant and saute until golden on all
sides, about 5 minutes. Stir in the oregano, capers, and hot pepper flakes.
3. Remove the pan from the heat and divide the eggplant mixture among 6
sterilized half-pint jars.
4. Return the Dutch oven to the stove and add the vinegar and sugar. Turn
the heat up to high and bring the mixture to a boil. Reduce the heat and
simmer for 5 minutes. Remove the pan from the heat and spoon the liquid
mixture equally into the 6 eggplant jars, leaving a 1/4 inch head space in
each jar.
5. Seal the jars and process in a boiling water bath for 15 minutes. Let
cool and store in a cool, dark place for 2 to 3 weeks before using.
SOURCE: John Hadamuscin in "From My House To Yours"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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