Eggplant with Peppers in Vinegar

4 pounds eggplant
1 large red pepper
1 large green pepper
3 cups vinegar
6 cups water
1 tablespoon salt
1 bulb garlic, (about 10 cloves)
2 teaspoons oregano
2 cups olive oil
hot pepper optional

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.



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