| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Eggplant, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | lb | Eggplant |
| 1 | Red pepper | |
| 1 | Green pepper | |
| 3 | c | Vinegar |
| 6 | c | Water |
| 1 | T | Salt |
| 1 | Bulb garlic, about 10 | |
| cloves | ||
| 2 | t | 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:
“No one understands like Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1126
Calories From Fat: 964
Total Fat: 109g
Cholesterol: 0mg
Sodium: 1783.5mg
Potassium: 1284.4mg
Carbohydrates: 32.3g
Fiber: 15.5g
Sugar: 18.8g
Protein: 5.4g