Eggplant with peppers in vinegar
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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; (opt.) | ||
Directions
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