| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables, Eggplant |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Eggplant |
| 1 |
lg |
Red pepper |
| 1 |
lg |
Green pepper |
| 3 |
c |
Vinegar |
| 6 |
c |
Water |
| 1 |
tb |
Salt |
| 1 |
|
Bulb garlic; (about 10 cloves) |
| 2 |
ts |
Oregano |
| 2 |
c |
Olive oil |
|
|
Hot pepper; (opt.) |
INSTRUCTIONS
Skin and cut eggplants and peppers julienne style. Combine 1 part vinegar
and 2 parts water. Soak eggplant and peppers overnight (or 4 hours) in
water, vinegar and salt mixture. Squeeze out eggplant and peppers and in a
large bowl. Combine 1 cup oil, 2 teaspoons oregano, garlic and hot pepper
(if desired). Add eggplant and peppers and mix well. fill jars with
mixture, add a little oil on top. Let stand about 4 hours and add more oil
if needed.
Alumni Mom
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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