| 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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