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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental. For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!! Ingredients:
2 lbs eggplants |
2 cups olive oil |
3/4 cup red wine vinegar |
3 tablespoons crushed red pepper flakes |
5 garlic cloves, minced |
2 1/2 teaspoons salt |
2 1/2 teaspoons dried oregano |
Directions:
1. Wash and pare the eggplant. Slice 1/2 thick, then cut the slices into 1/2 strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
2. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
3. Pack into small Ball canning jars and process in a hot water bath for 5 minutes.
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