3 pounds eggplant
Peel the eggplant and cut into 1/8 inch julienne strips about 2 inches long.
2 tablespoons salt
1/3 cup virgin olive oil
1 small onion
1 small red bell pepper, seeded and julienne
6 garlic cloves
1 tablespoon oregano leaves
1 tablespoon capers
1/2 teaspoon dried hot red pepper flakes
3 cups white wine vinegar
2 tablespoons sugar
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.
Combine the oil, onion, pepper and garlic in a large, heavy non-reactive Dutch oven or deep skillet
Place over medium heat, and sauté the mixture for 5 min. Add the eggplant and sauté until golden on all sides, about 5 min. Stir in the oregano, capers and hot pepper flakes.
Remove the pan from the heat and divide the eggplant mixture among 6 sterilized half-pint jars.
Return the Dutch oven to the stove and add the vinegar add sugar. Turn the heat up to high and bring the mixture to a boil.
Reduce the heat and simmer for 5 min.
Remove the pan from the heat and spoon the liquid mixture equally into the 6 jars, leaving a 1/4 inch head space in each jar.
Seal the jars and process in a boiling water bath for 15 min. Let cool and store in a cool, dark place for 2 - 3 weeks before using.
Easy to make and even though I changed some of the ingredients, it was delicious.
Julie, Clinton, Ct
Leave out the sugar. It's a western taste not authentic european. The onion addition sounds good, but I would brown the onion first then add eggplant and cook together.
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