INGREDIENTS

INSTRUCTIONS

Slice the skins off the eggplants, and slice them about 1/4 inch  thick
from top to bottom. Then slice across to get pieces the size of  French
fries. Put the eggplant strips in a bowl and toss with the 1/2  cup of
salt. 2. Move the eggplant strips into a colander, arraying  them in a
relatively uniform layer up the sides. Put a bowl the same  size as the
colander inside the colander and weigh it down with three  or so pounds
of weight. [I find a foil covered common solid brick is  a handy
kitchen tool] Put the entire apparatus in the sink to drain  for 45
minutes. This will remove any bitterness from the eggplant. 3.  Rinse
the salt off the eggplant with cold water. Drain it well, then  SQUEEZE
it dry. Put the eggplant in a bowl with the vinegar, and  marinate it
for 30 minutes. [It will return to shape like a wet  sponge] 4. Drain
the vinegar from the eggplant and squeeze it dry  again. Put the
eggplant into a bowl with all the other ingredients.  5. Pour the
contents into a canning jar. Make SURE therre is enough  olive oil to
completely cover all the eggplant about 1/2 inch deep.  Tightly seal
and refrigerate the jar. Marinate for at least a week;  the ideal time
is actually three months, and the eggplant will keep  getting better
even after that.  Recipe By     :  From: Garry Howard
<garhow@a4450gh.Esr.Date: Tue, 3 Jan 95 12:43:52  Est  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”