Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes Vegetarian
Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Eggplants
2 tb Salt
1/3 c Extra virgin olive oil
1 sm Onion, thinly sliced
1 sm Red bell pepper, julienned
6 Garlic cloves, thinly sliced
1 t Oregano leaves or
1 t Dried oregano
1 t Capers, drained
1/2 ts Dried hot red pepper flakes
3 c White wine vinegar
2 tb Sugar
1. Peel the eggplant and cut into 1/8 inch julienne
strips about 2 inches long. 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.
2. Combine the oil, onion, pepper and garlic in a
large, heavy, non-reactive Dutch oven or deep skillet,
place over medium heat, and saute the mixture for 5
minutes. Add the eggplant and saute until golden on
all sides, about 5 minutes. Stir in the oregano,
capers, and hot pepper flakes.
3. Remove the pan from the heat and divide the
eggplant mixture among 6 sterilized half-pint jars.
4. Return the Dutch oven to the stove and add the
vinegar and sugar. Turn the heat up to high and bring
the mixture to a boil. Reduce the heat and simmer for
5 minutes. Remove the pan from the heat and spoon the
liquid mixture equally into the 6 eggplant jars,
leaving a 1/4 inch head space in each jar.
5. Seal the jars and process in a boiling water bath
for 15 minutes. Let cool and store in a cool, dark
place for 2 to 3 weeks before using.
SOURCE: John Hadamuscin in "From My House To Yours"
