Ingredients
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2 lbs Eggplant
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1/3 cup White VinegarKeep vinegar-oil mixture at 1 part vinegar 3 parts oil
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1 cup Canola OilKeep vinegar-oil mixture at 1 part vinegar 3 parts oil
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1 to 2 sprigs Basilfresh basil, washed and blotted dry
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3 to 4 cloves Garliccut into quarters
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1 tsp Oregano
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3 to 4 Chili Pepperswhole chili peppers, stems removed, washed and patty dry
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to taste Salt
Directions
Steps
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1
Done
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Wash the eggplant and cut the stem ends. Peel and then cut the eggplant lengthwise about 1/4 inch thick. Cut each slice about 1 inch wide and 2 inches long. |
|
2
Done
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Place eggplant pieces into a large bowl, sprinkle with salt to taste, add garlic, basil, oregano and chili peppers. Cover with white vinegar-oil mixture and marinate for 24 hours. |
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3
Done
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Transfer the contents of the bowl to a wide mouth jar and press down to avoid empty spaces and air pockets. Pour additional vinegar-oil mixture to the brim, cover tightly. The jars must be air tight. After a few days check jars and add additional oil-vinegar mixture if necessary. Can be stored in the refrigerator for at least 1 year. |
