Eggplant with peppers in vinegar

Yield: 4 Servings

Measure Ingredient
4 pounds Eggplant
1 large Red pepper
1 large Green pepper
3 cups Vinegar
6 cups Water
1 tablespoon Salt
1 \N Bulb garlic; (about 10 cloves)
2 teaspoons Oregano
2 cups Olive oil
\N \N Hot pepper; (opt.)

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@...> on Feb 24, 1998

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