Ingredients
- 2 lbs Eggplant
- 1/3 cup White Vinegar (Keep vinegar-oil mixture at 1 part vinegar 3 parts oil)
- 1 cup Canola Oil (Keep vinegar-oil mixture at 1 part vinegar 3 parts oil)
- 1 to 2 sprigs Basil (fresh basil, washed and blotted dry)
- 3 to 4 cloves Garlic (cut into quarters)
- 1 tsp Oregano
- 3 to 4 Chili Peppers (whole chili peppers, stems removed, washed and patty dry)
- to taste Salt
Step by Step Instructions
Step 1:
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.
Step 2:
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.
Step 3:
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.
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