Name: Eggplant with Peppers in Vinegar
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.)

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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

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”